Crispy, oven roasted Greek potatoes full of spices with a cool and creamy tzatziki sauce for dipping. Perfect side dish or appetiser.
- 1 kg (2,2 lbs.) small new potatoes
- 3 tablespoon 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
- 1 cup greek yoghurt
- ⅓ cups cucumber, grated
- ½ lemon juiced
- 1 garlic clove minced
- 1 tablespoon fresh dill chopped
- salt and pepper to taste
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Preheat the oven to 225C (450F) and line a baking sheet with parchment paper or brush with a little oil.
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Slice the potatoes into wedges, depending on the size of the potatoes, cut into 4-6 slices. Place the potatoes on the prepared baking sheet. Toss them well with the oil and spices and spread out in a single layer.
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Bake the potatoes for 30-40 minutes, stir ones or twice while baking. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside.
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While the potatoes are baking, make the lemon tzatziki.
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Start with squeezing the grated cucumber in your hands to remove as much liquid as possible. Then mix all the ingredients in a bowl, taste and adjust the salt and pepper if needed. Cover the bowl and let rest in the fridge.
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When the potatoes come out of the oven, sprinkle on the lemon zest and dill. Serve them hot with the lemon tzatziki on the side.
Enjoy!