Roasted Potato Salad with Yogurt and Tahini

Preheat the oven to 200 degrees (bottom-top fan setting) and let it heat up. It is important for the oven to be fully heated for the outside of the potatoes to be crispy.

Peel the potatoes and sweet potatoes, then chop them into equal cubes of approximately 2-3 cm in size. Place the chopped potatoes into a deep mixing bowl.

Add 3 tablespoons of sunflower oil, 1 dessert spoon of starch, and 1 dessert spoon of salt to the bowl. Mix well until all the potatoes are coated with a thin layer of oil and starch.

Spread the prepared potatoes in a single layer on a baking tray lined with parchment paper, making sure they do not overlap. Bake for approximately 25-30 minutes until the potatoes turn golden yellow and the outside becomes crispy.

While the potatoes are in the oven, prepare the tomato paste sauce. Heat 2 tablespoons of sunflower oil in a small pan. Add the grated onion and garlic and sauté until softened. Then add the tomato pastes, chili powder, and black pepper and sauté for 2 minutes. Add the juice of half a lemon and the finely chopped parsley, then remove from the heat.

For the yogurt sauce; in a bowl, whisk 1.5 cups of yogurt, half a small tea glass of tahini, the juice of the remaining half lemon, and 1 dessert spoon of salt until it reaches a smooth cream consistency.

Take the hot potatoes out of the oven and place them in the pan with the tomato paste sauce or a large bowl, mixing gently until they are completely integrated with the sauce.

Spread the prepared tahini yogurt sauce on the bottom of the serving plate. Place the tomato paste and spice roasted potatoes on top.

Finally, finely chop the fresh mint leaves. Complete the presentation by sprinkling pomegranate seeds and fresh mint leaves over the salad to add color, texture, and freshness.