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Roasted Greek Potatoes with Lemon Tzatziki Recipe

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4 from 79 reviews

These Roasted Greek Potatoes with Lemon Tzatziki offer a delightful combination of crispy, herb-infused potatoes paired with a refreshing, tangy yogurt sauce. Perfect as a side dish or appetizer, this recipe brings authentic Mediterranean flavors to your table with minimal effort.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 1 kg (2.2 lbs) small new potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon sweet paprika powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon course ground pepper
  • ¼ cup fresh chopped dill
  • Zest of 1 small lemon

Lemon Tzatziki

  • 1 cup Greek yoghurt
  • ⅓ cup cucumber, grated
  • ½ lemon, juiced
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the Oven. Preheat your oven to 200°C (about 400°F) to ensure it’s hot and ready for roasting the potatoes.
  2. Prepare the Potatoes. Wash and dry the small new potatoes. If they are larger, cut them into halves or quarters to ensure even cooking.
  3. Season the Potatoes. In a large bowl, toss the potatoes with olive oil, dried oregano, sea salt, sweet paprika powder, garlic powder, and coarsely ground pepper. Make sure the potatoes are evenly coated with the seasoning.
  4. Roast the Potatoes. Spread the seasoned potatoes in a single layer on a baking tray or roasting pan. Roast in the preheated oven for about 35-40 minutes or until golden brown and crispy, turning halfway through to promote even cooking. When done, remove from the oven and sprinkle with fresh chopped dill and lemon zest.
  5. Prepare the Lemon Tzatziki. While the potatoes roast, grate the cucumber and squeeze out excess water using a clean cloth or paper towel. In a bowl, mix the Greek yoghurt, grated cucumber, lemon juice, minced garlic, freshly chopped dill, salt, and pepper. Stir well and refrigerate until ready to serve.
  6. Serve. Arrange the roasted potatoes on a serving dish alongside the chilled lemon tzatziki. Dip the potatoes into the tangy yogurt sauce with every bite for a refreshing and satisfying flavor combination.

Notes

  • Using small new potatoes helps achieve a crispy exterior and creamy interior; if unavailable, use baby potatoes.
  • You can prepare the lemon tzatziki a few hours ahead to let the flavors meld for a stronger taste.
  • For an extra crispy finish, parboil the potatoes for 5 minutes before roasting and then toss with the seasoning.
  • Adjust the garlic amount in the tzatziki according to your preference for spiciness.
  • This dish pairs well with grilled meats or as part of a Mediterranean-inspired meal.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/roasted-greek-potatoes-with-lemon-tzatziki-recipe/