Simple Seasoned Roasted Potatoes with Yogurt Dressing

These crispy roasted potatoes are a quick low effort side that is seasoned with smoked paprika, garlic, and onion, then served with a creamy yogurt dressing.

This is one of those simple side dishes that turns basic pantry ingredients into something everyone gets excited about. I used a mix of Yukon gold potatoes and sweet potatoes, but you can use whatever potatoes you already have.

The seasoning blend is smoky, savory, and flavorful without being complicated. The cool yogurt dressing balances the roasted potatoes perfectly and makes the whole dish feel a little more special.

These potatoes were a massive hit for my family. This surprised me because I put forth basically no effort on these, just tossed them with oil and spices and popped them in the oven! You’ll love how easy and yummy this is.

Main Ingredients & Swaps

• Potatoes: I used both Yukon gold and sweet potatoes. Russet potatoes, red potatoes, or all sweet potatoes will also work.
• Avocado oil: Avocado oil works well at a high roasting temperature. Olive oil can be used instead.
• Smoked paprika: This gives the potatoes their warm, smoky flavor. Regular paprika works if that is what you have.
• Greek yogurt: Plain Greek yogurt makes the dressing thick and creamy. Regular plain yogurt will create a thinner dressing.
• Peach cider vinegar: Peach cider vinegar adds a lightly fruity flavor, but apple cider vinegar works perfectly too.
• Dijon mustard: A small squeeze adds tanginess and helps bring the dressing together.

How I Make It

Cut the potatoes into evenly sized pieces, then toss them with avocado oil, salt, smoked paprika, garlic powder, onion powder, and black pepper.

Spread the potatoes in a single layer on a large baking sheet. Roast them at 450°F, 230°C, for about 25 minutes. Flip the potatoes, then roast for another 20 to 25 minutes until they are browned and crisp around the edges.

While the potatoes roast, stir together the Greek yogurt, garlic powder, onion powder, vinegar, olive oil, honey, dried dill, Dijon mustard, and salt.

Serve the dressing on the side for dipping, or spread it across the bottom of a serving dish and spoon the hot roasted potatoes over the top. This gives the dish a roasted potato salad feel while keeping those crispy edges.

Serving Ideas

• These potatoes are delicious alongside grilled chicken, burgers, steak, or roasted vegetables. I especially love serving them with honey sage grilled chicken and a simple cabbage slaw.
• They also make a great addition to grain bowls or breakfast plates with eggs.

Tips & Storage

• Cut the potatoes into similar sized pieces so they cook evenly.
• Leave space between the potatoes on the baking sheet. Crowding the pan can cause them to steam instead of crisp.
• Flip the potatoes after the first 25 minutes for more even browning.
• Serve the dressing on the side when feeding children who may prefer plain potatoes.
• Store leftover potatoes and dressing separately in the refrigerator for up to 4 days.
• Reheat the potatoes in the oven or air fryer to help restore their crispy texture.

Watch my YouTube video below to see how I make these seasoned roasted potatoes and yogurt dressing along with more simple summer meals for my family!

Simple Seasoned Roasted Potatoes with Yogurt Dressing

These crispy roasted potatoes are seasoned with smoked paprika, garlic, and onion, then served with a creamy yogurt dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

Roasted Potatoes

• 2 pounds Yukon gold potatoes sweet potatoes, or a combination, cut into bite sized pieces
• 3 to 4 tablespoons avocado oil
• 2 teaspoons salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

Yogurt Dressing

• 1/4 cup plain Greek yogurt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon peach cider vinegar or apple cider vinegar
• 1 teaspoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon dried dill
• 1 teaspoon Dijon mustard
• Salt to taste

Notes

• Use potatoes that are cut into similar sized pieces so they cook evenly.
• Leave space between the potatoes on the pan so they roast instead of steam.
• Regular paprika can be used in place of smoked paprika.
• Plain yogurt can be used instead of Greek yogurt, but the dressing will be thinner.
• Store the potatoes and dressing separately in the refrigerator for up to 4 days.
• Reheat the potatoes in the oven or air fryer for the best texture.

Method

 

1. Preheat the oven to 450°F, 230°C.
2. Add the potatoes right onto a large sheet pan lined with parchment paper. Drizzle with 3-4 tbsp avocado oil, then sprinkle over the 2 tsps salt, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp pepper. Toss with your hands to coat.
3. Spread the potatoes in a single layer on a large baking sheet.
4. Roast for 25 minutes.
5. Flip the potatoes, then roast for another 20 to 25 minutes, or until browned and crisp around the edges.
6. While the potatoes roast, stir together the Greek yogurt, onion powder, garlic powder, vinegar, olive oil, honey, dried dill, and Dijon mustard.
7. Taste the dressing and add salt as needed.
8. Serve the dressing on the side, or spread it across the bottom of a serving dish and spoon the hot roasted potatoes over the top.

Video

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