Ingredients

The following ingredients have 8 Servings
  • 2 ½ pounds fingerling potatoes
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons za’atar seasoning
  • 1 teaspoon coarse kosher salt, divided
  • ¼ cup plain Greek yogurt, low-fat if desired
  • 1 tablespoon Tahini
  • 1 tablespoon lemon juice
  • 2 to 3 tablespoons water
  • 2 tablespoons chopped fresh mint

Instruction

  • Preheat oven to 425 degrees F.
  • Toss potatoes, 1 tablespoon oil, za’atar and ½ teaspoon salt in a large bowl. Spread potatoes out on a large rimmed baking sheet. Transfer to the oven, and roast, stirring once or twice until browned and tender when pierced with a knife, 24 to 32 minutes.
  • Meanwhile, whisk the remaining 2 tablespoons oil, Greek yogurt, Tahini, lemon juice and the remaining ½ teaspoon salt in a medium bowl. Add enough water to thin to desired consistency.
  • Transfer the potatoes to a large serving dish or platter. Drizzle tahini dressing over the potatoes and garnish with mint. Serve immediately.