Herb Roasted Potatoes with Yogurt Dip Recipe
These Herb Roasted Potatoes are golden, crispy on the outside, and tender on the inside, perfectly seasoned with a blend of dried herbs and smoked paprika. Paired with a creamy, fresh Greek yogurt dip infused with garlic, lemon, and dill, this dish makes a versatile side or appetizer that complements grilled meats or Mediterranean-style meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Herb Roasted Potatoes
- 2½ lbs (1.1 kg) baby potatoes or Yukon gold potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or fresh, finely chopped)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Yogurt Dip
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove, grated
- 1 tablespoon fresh dill or parsley, finely chopped
- Salt and black pepper, to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Potatoes with Seasonings: In a large bowl, combine the halved baby or Yukon gold potatoes with olive oil, dried oregano, thyme, rosemary, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly until every potato piece is evenly coated with the seasoning mixture.
- Arrange and Roast Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet, placing them cut side down to enhance browning and crispiness. Roast in the preheated oven for 35 to 45 minutes, flipping the potatoes halfway through to ensure even cooking, until they are golden and tender inside.
- Prepare the Yogurt Dip: While the potatoes are roasting, mix together the Greek yogurt, olive oil, lemon juice, grated garlic, fresh dill or parsley, salt, and black pepper in a small bowl until smooth and well combined. Adjust seasoning to taste.
- Serve: Once the potatoes are roasted, remove them from the oven and garnish with chopped fresh parsley. Serve them hot alongside the prepared yogurt dip for a flavorful and refreshing contrast.
Notes
- Choose baby potatoes or Yukon gold for best texture; avoid waxy potatoes that may be too soft.
- For extra crispiness, make sure potatoes are spread in a single layer without crowding the pan.
- Fresh herbs can be substituted for dried at a ratio of 3:1 for more vibrant flavor.
- The yogurt dip can be customized with chives or mint instead of dill or parsley.
- Make the dip ahead of time and refrigerate to allow flavors to meld.
- This dish pairs wonderfully with grilled meats, Mediterranean dishes, or as part of a mezze platter.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 5 mg
Keywords: Herb roasted potatoes, yogurt dip, roasted potatoes recipe, Mediterranean side dish, crispy potatoes, Greek yogurt dip