Recipe description
July 21, 2026
Roasted potatoes with paprika and yogurt sauce
Crispy roasted potatoes with paprika and yogurt sauce for gut-friendly flavor.
90%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Fiber-rich potatoes provide gut-friendly nutrition per serving.
- Paprika and herbs contribute polyphenols and plant variety.
- Greek yogurt adds protein and olive oil provides healthy fats for satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
500
gram
Paprika powder
1
teaspoon
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Yoghurt, Greek
200
gram
Garlic
1
clove
Lemon juice
1
tablespoon
Dill
1
tablespoon
Instructions
1
Preheat oven to 200°C (400°F). Wash and cut potatoes into 2-3 cm cubes.
2
In a bowl, toss potato cubes with olive oil, paprika powder, salt, and black pepper until evenly coated.
3
Spread potatoes in a single layer on a baking sheet lined with parchment paper.
4
Roast for 25-30 minutes until golden brown and crispy, flipping halfway through.
5
While potatoes roast, prepare yogurt sauce by mixing Greek yogurt, minced garlic, lemon juice, and chopped fresh dill in a small bowl.
6
Season sauce with a pinch of salt and pepper to taste.
7
Serve roasted potatoes hot with the yogurt sauce on the side.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
14 g
Protein
46 g
Carbohydrates
5.5 g
Fiber
5 g
Sugar
17 g
Fat
3 g
Saturated fat
1.25 g
Salt
FAQ
Is this recipe vegan?
Not as written; it uses Greek yogurt. To make it vegan, substitute plant-based yogurt.
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Check labels if you’re sensitive to cross-contamination.
How should I store leftovers?
Cool and refrigerate in an airtight container for up to 3 days; reheat in the oven or microwave.
Can I prepare it in advance?
You can cut the potatoes and mix with oil and spices ahead of time; store in the fridge up to 24 hours, then roast.
How can I get extra-crisp potatoes?
Use evenly sized 2–3 cm cubes, spread in a single layer, don’t crowd the pan, and flip halfway.
Can I use an air fryer?
Yes. Cook at 190–200°C for about 18–25 minutes, shaking halfway.
Is there enough yogurt sauce for 2 servings?
The sauce is about 200 g and enough for two portions; double it if you’d like more.
What should I serve this with?
Pair with leafy greens or other vegetables to boost fiber variety.
How can I adjust the flavor or spice level?
Adjust paprika to taste; add a pinch of chili powder for heat if desired; adjust salt and pepper accordingly.
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