Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the dip:
- 1 cup greek yogurt
- 3 tbsp tahini
- 3 tbsp almond milk (more for thinner consistency)
- Juice from ½ lemon
- 1 tbsp chopped chives/scallions
- 1 tsp dried dill
- ½ tsp salt
- ½ tsp garlic powder
For the potatoes:
- 1 pound red potatoes, sliced thinly
- 1 ½ tbsp arrowroot starch
- 2-3 tbsp olive oil
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp sugar
- ½ tsp salt
- ½ tsp chili powder
For the maple drizzle:
- 1-2 tbsp maple syrup
- 1 tsp chipotle chili powder
Optional toppings:
- Extra chopped scallions
- Coarse sea salt
Instructions
- Preheat the oven to 425. Place a sheet pan in the oven for ten minutes.
- Toss the potatoes in the starch, then the olive oil and the spices.Toss until well combined. Add more oil if needed.
Place the potatoes in the oven and bake for 25-30 minutes or until crisp, flipping halfway.
- While the potatoes are roasting, make the yogurt dip and the maple drizzle. Add the Greek yogurt, tahini, almond milk, lemon juice, chives, dill, salt and garlic powder to a medium bowl and whisk to combine. Add the maple syrup and the chipotle chili powder to a separate small bowl and mix to combine.
- Place the yogurt dip in the bottom of a shallow bowl, add the potatoes then the maple drizzle. Top with the scallions and sea salt if using.
