Oven Roasted Potatoes with Yogurt Marinade are crispy on the outside, creamy on the inside, and coated in a smoky spiced yogurt that caramelizes as they bake. Paprika, curry powder, garlic, and chili flakes build layers of warmth you do not get from oil and salt alone, and the whole thing takes just one hour.
I found this recipe from @ikosun_kitchen on Instagram, a Turkish cooking account with great home-style dishes. The original is a classic Turkish approach to oven potatoes, but I am making it in an American style here on Chef Imen. The yogurt in the marinade is what sets it apart, because it sticks to each slice and bakes into a thin crust that plain oil never gives you.
Spreading the slices in a single layer is the one step you cannot rush. If they overlap or crowd the pan, they will steam instead of roast, so you lose that crispy edge. Give every piece its own space and the oven does the rest.
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Oven Roasted Potatoes with Yogurt Marinade
Course: SidesCuisine: Turkish, AmericanDifficulty: Easy4
servings10
minutes1
hour280
kcal70
minutes1
hour10
minutesA Turkish-inspired side dish where sliced potatoes get tossed in a spiced yogurt and olive oil marinade, then roasted until the edges turn golden and the centers stay soft.
Ingredients
1 kg potatoes
5 tbsp olive oil
2 tbsp yogurt (not sour)
1 tsp tomato paste
2 garlic cloves, finely grated
1 tsp sweet paprika powder
½ tsp black pepper
½ tsp thyme
½ tsp curry powder
¼ tsp chili flakes
Salt to taste
Directions
- Peel the potatoes and cut them into even slices, about ¼ inch thick. Keeping them the same size is important so they cook at the same rate.
- Mix the olive oil, yogurt, tomato paste, garlic, paprika, black pepper, thyme, curry powder, chili flakes, and salt together in a large bowl until smooth.
- Add the potato slices to the bowl and toss well. Keep turning them until every single piece is fully coated with the marinade and no dry spots remain.
- Spread the potatoes in a single layer on a baking tray lined with parchment paper. Do not overlap them or they will steam instead of roast.
- Bake in a preheated oven at 200°C (390°F) using top and bottom heat for about 1 hour, until they are golden brown and crispy on the edges.
FAQs
What type of potato works best for this recipe?
Yukon Gold is my pick because it crisps on the outside while staying creamy inside. Russets work too but they tend to crumble at the edges after an hour. Waxy potatoes like red or fingerling hold shape well, though they will not get as crunchy.
Can I use Greek yogurt instead of regular?
You can, but thin it with a splash of water first since it is much thicker than regular yogurt. A heavy marinade clumps instead of spreading, which means uneven flavor. You want a consistency close to pancake batter so it coats without pooling.
Do I need to flip the potatoes halfway through?
You do not have to, but flipping at the 30 minute mark helps both sides crisp evenly. The bottom gets direct contact with the hot tray, so it browns faster. One flip is enough since more than that breaks the crust that is forming.
Can I add other vegetables to the tray?
Onion wedges and bell peppers roast well at the same time and temperature. Softer vegetables like zucchini release too much water, which makes everything steam. Add firmer vegetables only and cut them the same thickness as the potatoes so they finish together.
What should I serve these with?
These go well alongside a simple roasted chicken or crispy baked wings for a full meal. Grilled lamb or steak works just as well since the smoky spice can stand up to bold proteins. A simple cucumber salad on the side keeps things fresh.
