Greek Potatoes with Tzatziki
by Christina Valagao
Crispy on the outside, tender on the inside oven fries. These delicious Greek potatoes are served with a side of homemade Tzatziki for dipping
prev
next
Greek Potatoes Ingredients:
- 5-6 large Yukon Gold or Russet Potatoes cut into large wedges
- ¼ cup French’s yellow mustard
- 2 fresh lemons, juiced
- Zest of 1 lemon
- 2 heaping TBSP Dried oregano
- 4 large cloves Garlic, minced
- ½ cup extra virgin olive oil
- Salt and pepper
Tzatziki Ingredients:
- 1 ½ cup 2% Greek yogurt
- ½ English Cucumber, skin & seeds removed, grated, and drained
- 2 cloves Garlic, minced
- ½ cup Fresh dill
- ¼ cup Fresh mint
- Juice and zest of a whole lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper
Method:
1. For the Greek Potatoes: Par boil potato for 1.5 minutes exactly. Drain and let cool. In a bowl, mix mustard, lemon juice & zest, dried oregano, garlic and EVOO. Once combined pour mixture over the cooled par-boiled potatoes. Put this in a bag or container and let marinate in the fridge for minimum 12 hours, you can marinate for up to 1.5 days in advance.
2. Preheat your oven to 400 degrees and arrange your potatoes on a non-stick baking sheet making sure the pan is not crowded and no potato is overlapping. Pour the remaining marinade overtop of your potatoes before placing in the oven. Season with salt and pepper.
3. Bake for 1 hour at 400 degrees. Depending how large your potatoes are cut, they could take longer or shorter. Monitor the progress and remove when the potatoes exterior are crispy and nicely browned.
1. For the Tzatziki: Peel the skin off the cucumber and scoop out seeds from the middle. Grate the cucumber over a small fine sieved colander. Once grated, sprinkle fine kosher salt over your grated cucumber and toss. Place the sieve over a bowl and let sit for 20 minutes or so until most of the moisture has drained from the cucumber.
2. Mix garlic, dill, mint, lemon juice and zest, drained cucumber, into your yogurt. Season with salt and pepper and mix in 1 TBSP of olive oil.
3. Once well combined, spoon into a serving bowl and garnish with the remaining 1 TBSP of extra virgin olive oil and serve.
Serves 4
Copyright (c) Christina Valagao 2021
2. Preheat your oven to 400 degrees and arrange your potatoes on a non-stick baking sheet making sure the pan is not crowded and no potato is overlapping. Pour the remaining marinade overtop of your potatoes before placing in the oven. Season with salt and pepper.
3. Bake for 1 hour at 400 degrees. Depending how large your potatoes are cut, they could take longer or shorter. Monitor the progress and remove when the potatoes exterior are crispy and nicely browned.
1. For the Tzatziki: Peel the skin off the cucumber and scoop out seeds from the middle. Grate the cucumber over a small fine sieved colander. Once grated, sprinkle fine kosher salt over your grated cucumber and toss. Place the sieve over a bowl and let sit for 20 minutes or so until most of the moisture has drained from the cucumber.
2. Mix garlic, dill, mint, lemon juice and zest, drained cucumber, into your yogurt. Season with salt and pepper and mix in 1 TBSP of olive oil.
3. Once well combined, spoon into a serving bowl and garnish with the remaining 1 TBSP of extra virgin olive oil and serve.
Serves 4
Copyright (c) Christina Valagao 2021
