Oven Roasted Yellow Potatoes with Lemon Greek Yogurt Sauce

These oven roasted yellow potatoes are the perfect side dish for a weeknight supper, family get-together or holiday dinner spread. Easy to make and naturally gluten-free, these roasted potatoes bring a creamy inside with a lovely, oven-browned outside. Once roasted, they're drizzled with a simple and delicious lemon Greek yogurt sauce. You'll be licking your plate (and everyone else's) after eating these roasted potatoes.

Let's all gather 'round and eat these potatoes.

Yellow potatoes to be exact.

Nothing says "healthy, gluten-free side dish" like a roasted potato recipe and this one is no exception.

When you're just getting started with going gluten-free, it can be hard to know what to eat.

Especially when it comes to carbs. Like all of sudden, there's no bread, no pasta, no gluten?!

It can be overwhelming.

📝Check out What Not to Eat With Gluten Intolerance (PDF list) to get started going gluten-free🦶

And if you're new to the journey of gluten-free like I was, you'll soon discover that potatoes are rice make awesome side dishes and are basically your best friend😎

Check out this recipe for Simple Roasted Broccoli and Potatoes (one pan) and this one for Oven Roasted Cinnamon Sweet Potatoes (Cubed) if you love potatoes and are looking for more gluten-free sides.

📝Ingredients

Making a delicious gluten-free side dish like these lemon roasted potatoes doesn't take much.

No complicated ingredients needed😄

Here's what you'll need to make these roasted potatoes:

• 6 yellow potatoes, cut into thin wedges 
• Olive oil
• Kosher salt
• Greek yogurt
• Mayonnaise
• 1-2 lemons for juice and rind
• Dried oregano
• Fresh ground pepper

See recipe card for quantities.

🔪Instructions for easy roasted potatoes

Getting these oven roasted potatoes on the table is no big sweat😅

Here's how you'll make it happen:

Pre-heat the oven to 425 degrees F. Wash the yellow potatoes and cut them into thin wedges.

Spread them out onto a baking sheet covered in parchment paper.

Bake in the pre-heated oven for 40 minutes, turning the potatoes at 20 minutes. While the potatoes bake, whisk up the sauce.

Leave the sauce at room temperature. When the potatoes are done, divide among plates (or serving dish) and drizzle sauce overtop.

🔄Substitutions

This recipe for oven roasted potatoes with lemon sauce is naturally gluten-free.

If you needed dairy-free and/or vegan, you'll need to use a plant-based yogurt.

💃Variations

If you want to change up the flavour for this yellow roasted potatoes recipe, it's probably easiest to just use a different spice combinations that goes into the yogurt sauce.

• Spicy - for some heat, stir in some sriracha sauce or hot pepper flakes🥵
• Indian-inspired - add cumin, turmeric and coriander into the yogurt sauce; or even a curry spice blend
• For more texture - in a separate pan, crisp up some sliced shallots in olive oil and sprinkle on top before serving the potatoes

This is a super versatile recipe so whatever spice blend you love, try it in the sauce and it'll probably be delicious😋

🥣Equipment

Nothing fancy needed for this recipe - you'll want a bowl for mixing the sauce, measuring cups and spoons, a large baking tray (or cookie sheet) and spatula or tongs to flip the potatoes when they're halfway done roasting.

🥡Storage

These yellow potatoes will keep for about 3 days in the fridge after they're roasted.

Keep any leftovers in an air-tight container and keep the Greek yogurt sauce in a separate container, also in the fridge.

These ingredients don't stand up well to freezing.

⏲️Make ahead tip

You can prep the potatoes by washing and cutting them up ahead of time, up to 8 hours. Keep them in an air-tight container in the fridge till you're ready to bake them.

Same goes for the sauce - if you need to, whisk up the Greek yogurt sauce ahead of time and store it in the fridge.

😄What to serve with lemon roasted potatoes

What doesn't go with lemon roasted yellow potaotes?!

Their creamy goodness pairs well with almost any protein and veggie combo.

Here are some of the best pairings:

• Chicken like this Baked Chicken with Zucchini and Peaches dinner
• Fish, like salmon - try this Easy Baked Salmon with Mayo because you've got the oven on anyways🐟
• Pork like this recipe for Best Cast Iron Pork Tenderloin Recipe or this one for Cast Iron Skillet Boneless Pork Chops with Homemade Spice Rub with Roasted Tenderstem Broccoli
• Go for a yummy soup recipe like this one for Instant Pot Broccoli Cheddar Soup, Easy Black Bean Soup with Roasted Red Peppers (Instant Pot) or this Southwest Chicken and Rice Soup Recipe

❓Should you boil potatoes before roasting them?

This recipe is a "no boil" recipe, meaning you can skip that step and the potatoes are still delicious and the skins brown nicely.

If you have a little more time and want to boil your potatoes first, go for it.

Boiling the potatoes for a few minutes in water gets some of the starch out, cuts down on cooking time, and helps the potatoes get more of a crispy coating on the outside.

So totally up to you if you want to boil and/or soak the potatoes first.

Hope you love these roasted potatoes with Greek lemon sauce like we do❣️

If you try this recipe, please rate and comment below - I love hearing from you!

~April

📖 Recipe

Oven Roasted Yellow Potatoes with Lemon Greek Yogurt Sauce

These roasted yellow potatoes are the perfect side dish for a weeknight supper, family get-together or holiday dinner. Easy to make and naturally gluten-free, these roasted potatoes bring a creamy inside with a lovely, oven-browned outside. Once roasted, they're drizzled with a simple and delicious lemon Greek yogurt sauce. You'll be licking your plate (and your family's) after eating these roasted potatoes.

5 from 4 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: lemon roasted potatoes, roasted potatoes

Servings: 4

Author: April

Ingredients

• 6 yellow potatoes, cut into thin wedges About 7 cups
• 1 tablespoon Olive oil
• Kosher salt
• ¼ cup Greek yogurt
• 2 tablespoon mayonnaise
• 1-2 lemons for juice and rind
• 1 teaspoon dried oregano
• Fresh ground pepper

Instructions

• Pre-heat oven to 425 degrees F. Cover a baking sheet with parchment paper.
• Cut 6 potatoes into thin wedges. Spread out evenly on to the baking sheet. Drizzle the potatoes with 1 tablespoon of olive oil and sprinkle with a little Kosher salt. Turn them with your hands to coat the potatoes.
• Roast the potatoes in the oven for 40 minutes. After 20 minutes, flip the potatoes so they get browned on both sides.
• While the potatoes roast, make the lemon Greek yogurt sauce: put the Greek yogurt, mayonnaise, lemon rind, juice from 1-2 lemons (about 2 tablespoon of fresh lemon juice), oregano and a few good turns of fresh ground pepper into a small bowl. Whisk with a fork until combined. Set aside and leave at room temperature.
• Once the potatoes are done, serve them right away and drizzle with the lemon yogurt sauce.