Golden, crisp, and packed with flavor, these roasted potatoes and sunchokes are perfect for sharing. They can work as a hearty snack, a side dish for dinner, or even a light lunch. A lightly toasted spice blend adds warmth and crunch, while a simple yogurt sauce balances the dish with a cool, tangy finish. With step-by-step instructions, this recipe is easy to followβeven for beginner cooksβensuring perfectly golden, caramelized vegetables every time.
Ingredients (Serves 4)
- 2Β½ lb Yukon Gold potatoes, peeled and cut into 1Β½β2 inch chunks
- β cup olive oil, plus 1 tablespoon for serving
- Flaked sea salt, to taste
- 10 oz sunchokes, cleaned and sliced ΒΌ inch thick (or substitute with potatoes or parsnips)
- 3 tablespoons fresh oregano leaves
- 2 teaspoons white sesame seeds
- 1 teaspoon coriander seeds
- ΒΎ teaspoon cumin seeds
- 3 tablespoons finely chopped fresh dill
- ΒΎ cup plain yogurt
Method
Step 1: Roast the Vegetables in Stages
Preheat the oven to 400Β°F (200Β°C). Toss the potatoes with olive oil and a pinch of sea salt, then cover with foil and roast for about 20 minutes until almost tender. Remove the foil, add the sunchokes and oregano, mix, and roast uncovered for 45 minutes, stirring halfway, until deeply golden and crisp.
Step 2: Prepare the Spice Blend
While vegetables roast, toast the sesame, coriander, and cumin seeds over medium heat for 4β5 minutes until fragrant. Grind lightly with a pinch of salt in a mortar or spice grinder.
Step 3: Mix & Finish
Remove the vegetables from the oven. Mix in the chopped dill and half of the spice blend. Serve hot with yogurt drizzled with the remaining spice mix and a splash of olive oil.
Tips, Substitutions & Serving Ideas
- Substitute sunchokes: If unavailable, use parsnips or extra potatoes.
- Extra crispiness: After initial roasting, broil for 2β3 minutes while watching closely.
- Make ahead: Roast vegetables a few hours early, store in fridge, and reheat at 350Β°F (175Β°C) for 10 minutes.
- Serving ideas: Perfect with grilled chicken, fish, or as part of a vegetarian platter. Great for casual gatherings or dinner parties.
- Flavor boost: Add a squeeze of lemon over the top before serving for a fresh finish.
Roasting vegetables in stages ensures the potatoes soften fully before achieving a caramelized crust. The lightly toasted spices add aroma and depth, while dill and yogurt provide a refreshing counterbalance. These small techniques elevate simple vegetables into a crowd-pleasing dish with maximum flavor and texture.
