Roasted Greek Potatoes with Lemon Tzatziki

Ingredients for making Roasted Greek Potatoes

For the potatoes:

• Small new potatoes or a potato with a low starch content, or waxy potatoes like they are also called. They need to hold their shape while roasting in the oven and get really crispy and delicious.
• Olive oil, I use a good quality Spanish extra virgin olive oil. Use your favourite!
• Dried oregano, you can also substitute for dried parsley or rosemary if you like.
• Kosher salt, I like my potatoes with a good pinch of salt. If you prefer to cook with reduced salt start by adding ½ teaspoon and then taste them and add more salt after they are cooked if desired.
• Paprika powder, or sweet paprika as its also called.
• Garlic powder
• Course ground pepper, freshly ground is the way to go!
• Dill, one of my favourite herbs and really elevates the taste of these potatoes. Use fresh dill, or you can substitute for frozen dill. But do not use dried dill instead, you need the flavour of the fresh herb here. If you don’t like dill, feel free to use fresh parsley instead.
• Lemon, I always prefer to use organic lemons since you use the zest here. Make sure and rinse it well and only use the yellow part of the peal.

Lemon Tzatziki:

• Greek yoghurt, make sure to use a natural and full fat version. You want it thick and creamy! If you want to make this recipe vegan, use a dairy free greek style yogurt.
• Cucumber, I used a seedless cucumber in this recipe. Grate it finely and squeeze out as much of the liquid as you can in your hand before adding it to the yoghurt. Otherwise the tzatziki can turn out a little watery.
• Lemon juice, use the lemon that you zested and make sure to discard the seeds.
• Garlic, finely minced or grated. Adjust the amount to your liking, some like a lot of garlic in their tzatziki, others like it milder. Taste it and add more if you like.
• Fresh dill, just a little really enhances the flavour in this tzatziki sauce.
• Salt and pepper to taste

See recipe card for quantities.

How to make these Greek Potatoes and Tzatziki:

• Preheat the oven and prepare a baking sheet or sheet pan, either line it with parchment paper or lightly brush with oil so the potatoes won’t stick. If you have a non stick pan, you can skip this step.
• Slice the potatoes into wedges. How many wedges all depends on the size of the potato. For small potatoes, I recommend cutting them into 4 pieces. Start by cutting the potato in half, then lay it cut side down and cut it down the middle. For a little bigger potatoes, first cut it in half lengthwise and then place it cut side down. Cut it in 3 pieces, lengthwise.
• Place the potatoes on the prepared baking sheet or sheet pan. Toss them well with the oil and spices and spread out in a single layer.
• Bake the potatoes, stir ones or twice while baking to make sure they bake evenly. But don’t stir too much or you will end up with broken potatoes. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside.
• While the potatoes are baking, prepare the tzatziki

This is a resume of the directions. For the full written instructions, see the recipe card at the bottom.

Lemon Tzatziki

• Grate the cucumber, then squeeze it in your hands to remove as much liquid as possible. If its too wet the sauce will be runny. You can also spread it out on a paper towel to let it dry for 10 min after squeezing it with your hands. This will remove extra liquid.
• Make sure to mince the garlic finely and add more or less depending on how strong of garlic taste you like. Stir together all the ingredients in a bowl, cover and let rest in the fridge. It is even better the next day after the flavors develop.

To serve

Take the potatoes out of the oven and while they are still hot, gently toss them with the lemon zest and dill. Transfer to a serving platter and pour the tzatziki sauce into a small bowl. Serve them hot and enjoy!

How to store roasted potatoes

For food safety, I don’t recommend leaving the greek style roasted potatoes or tzatziki out in room temperature for long. Cool down any leftover potatoes fast and then place them in an airtight container or ziplock bag and then store them in the fridge. Store the tzatziki in a separate airtight container.

The potatoes and tzatziki will last for 3 to 5 days in the fridge. The potatoes can also be frozen for about 4 months. I do not recommend freezing the tzatziki.

How to reheat potatoes

In the oven:

The best way for reheating these greek roasted potatoes! Preheat the oven to 400ºF (200ºC) and place the potatoes on a baking tray in an even layer. Bake for 8 to 12 minutes, Stirring the potatoes a couple go times so all the sides gets crispy.

In the air fryer:

If you have an air fryer at home it’s a really easy way to reheat these greek potatoes. Preheat your air fryer to 180ºC (350ºF). Place the potatoes in the fryer basket and reheat for about five minutes. Shake the basket once or twice while they heat.

In the microwave:

This is the easiest way for reheating. But the results is not as crispy as the two options above. Place the Greek potatoes on a microwave-safe plate in one layer. Microwave on high in 30-second intervals until steaming hot. Be careful not to overheat the potatoes, they can become hard. 30 seconds is usually enough for one portion.

What is the best potato to use for roasting?

This greek roasted potatoes recipe uses small new potatoes. They are what’s called waxy potatoes with a low starch content and a creamy, firm and moist flesh. The most important part is that they hold their shape after cooking. That makes them perfect for roasting and baking. If you can’t get small new potatoes, use another kind of waxy or firm potatoes. Do not to stir them too often during roasting, once is enough. Otherwise they can loos their shape or break up in pieces. Another recipe to try using new potatoes is this Greek Potato Salad that can be served all year round a a great side dish.