How to Make Herb Roasted Potatoes with Lemony Yogurt Sauce

Crispy yet creamy, savory yet citrusy, indulgent yet light and refreshing.

Intrigued? I promise you, when you make this recipe it will without a doubt be the star of the night! These Herb Roasted Potatoes with Lemony Yogurt Sauce cease to impress and they take minimal effort to put together.

Pair this with a nicely seared steak, or a lovely roasted chicken, even a baked fish like salmon would pair perfectly! My favorite way to plate this up is by laying down a large swoosh of the lemon yogurt sauce on a medium-sized serving plate, then piling the crispy potatoes on top. I love to drizzle with a little extra evoo on top and also tear a few fresh herbs for a beautiful presentation.

Now that I painted that divine mental picture for you, GO ON AND MAKE THESEEE!!

How to Make These Herb Roasted Potatoes with Lemony Yogurt Sauce:

Preheat your oven to 425 degrees. Spread your quartered potatoes onto a baking sheet and toss them in the remaining potato ingredients (with the exception of the garlic). Once fully coated and seasoned, spread them out as far as possible.
Bake for 10 minutes, then pull them from the oven to flip them before returning them back to the oven for another 10 minutes.
Pull them once more but before flipping them, add your slivered garlic, then flip one last time so that the garlic is also covered in oil and seasoning. Return to the oven for the final 10 minutes. You’ll flip them twice so that you get some really nice crispiness on as many sides as possible while baking!
Now for your yogurt dipping sauce you’ll simply combine and thoroughly mix all ingredients until you’ve come to a smooth sauce.
Plate together with a swoosh of yogurt sauce at the bottom of the plate and potatoes piled on top, or separately for ultimate dipping action.

Red potatoes mixed with fresh herbs and seasoning ready for the oven

Herb Roasted Potatoes with Lemony Yogurt Sauce – Tips & Tricks

Flipping these potatoes in the oven every 10-minutes will ensure they get crispy on all sides without burning—definitely don’t skip this step! I like to put on a timer each time just to ensure I’m not forgetting.
If you’re storing leftovers, the roasted potatoes will keep for up to 4 days in the fridge when stored in an airtight container and up to one year in the freezer! As for the yogurt sauce, this will hold up in the fridge for up to 3 days but I wouldn’t recommend freezing it just because it could slightly alter the texture and flavor. But don’t worry, if you have leftovers there are so many other uses for it! Such as several other roasted and raw veggies (carrots, green beans, sweet potatoes). You can also spread it over toast and top with avocado slices and cheese, spoon it over a beautiful roasted salmon with capers or even dress up a salad and add extra lemon juice, herbs and olive oil for a yummy dressing! If you’re making a salad, a great addition would also be cucumbers, tomatoes, feta cheese and cooked lentils for some strong Mediterranean vibez. So with all that said, trust me, this sauce will definitely be gone within 3 days!

Other side dish recipes you’ll love—

Fennel and Apple Salad with Goat Cheese

Cactus Pico de Gallo (Pico de Gallo con Nopales)

4-Ingredient Creamy Mashed Potatoes

Other recipes that pair well with this Herb Roasted Potato with Lemony Yogurt Sauce recipe—

Pollo Encebollado

Lamb Stew

Simple Homemade Meatballs

Pan-Seared Steak with Rosemary Garlic Butter

If you make these Herb Roasted Potatoes with Lemony Yogurt Sauce, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!