Preheat oven to 400°F and make the tahini yogurt by mixing all ingredients together. Set aside.
Wash and dry potatoes, then cut into halves. Transfer to a medium bowl and add the olive oil, 1 Tbsp Za’atar, and salt. Toss, ensuring the potatoes are evenly coated. Transfer to a roasting pan and roast for 30-35 minutes, until crisp and golden.
When potatoes are cooked, remove from oven. Spread the tahini yogurt onto half a plate and add the potatoes. Garnish with parsley, pomegranate seeds and Za’atar.