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.
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
Instructions
- Preheat the oven to 450°F, 230°C.
- 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.
- Spread the potatoes in a single layer on a large baking sheet.
- Roast for 25 minutes.
- Flip the potatoes, then roast for another 20 to 25 minutes, or until browned and crisp around the edges.
- While the potatoes roast, stir together the Greek yogurt, onion powder, garlic powder, vinegar, olive oil, honey, dried dill, and Dijon mustard.
- Taste the dressing and add salt as needed.
- 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
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.
