Crispy Potatoes with Tzatziki

I love potatoes. Who doesn’t? There are so many different ways you can cook them or cook with them. This recipe for crispy potatoes with a side of Tzatziki dip is so delicious. You get that crisp of potato that you want, with the creamy flavor pop in the dip on the side.

Why you’ll love these crispy potatoes:

• Flavorful: With the added Tzatziki on the side you add a pop of color and uniqueness to your crispy potatoes
• Versatile: Use this recipe for crispy potatoes as a regular side dish in your house. Add it with different sauces or enjoy it on its own
• Quick & Easy: This recipe is so easy to make and won’t take much time at all to whip up as a side

Ingredient Notes:

Baby Potatoes: I used baby potatoes for this crispy potatoes recipe but you can really use any baking potato, just cut bigger potatoes in bite-size pieces.

Greek Yogurt: Make sure to use Greek yogurt for the sauce. Not only is it added protein, but it has a thicker consistency that makes the dip less watery than a regular plain yogurt would. If you’re vegan, substitute the yogurt for your fav vegan sour cream or yogurt substitute.

Baking Soda: Baking soda may seem like a weird ingredient for crispy potatoes but it actually breaks down the pectin in the potato and draws starch to the surface. With this, you’ll get wonderful browning and crispiness.

How to make crispy potatoes:

1. Preheat the oven to 425F.
2. Bring a large pot of water along with 1 tsp salt and ½ tsp baking soda to a boil.
3. Add in baby potatoes and cook for 15-20 minutes, until very soft. Remove and drain in a colander.
4. To a sheet pan drizzle ⅓ cup olive oil and 1/4 cup + 2 tbsp shredded parmesan cheese and 1/4 cup + 2 tbsp crumbled feta cheese. Stir together to combine.
5. Place potatoes across the baking sheet (on the cheese-olive oil mixture) and using the bottom of a glass cup press down on potatoes to ‘smash’ each until ¼-½ inch thick. Drizzle or brush with 2 tbsp olive, sprinkle over mixture of garlic powder, salt and pepper.
6. Bake for 25-35 minutes until crispy and crust has formed on the bottom.
7. While the potatoes are baking, make the Tzatziki dip by following the instructions in our recipe. (You can probably make a half batch of Tzatziki if desired).
8. Transfer cooked potatoes to a platter; serve topped with fresh chopped oregano and tzatziki.

Expert Tips & FAQ:

How do you make potatoes crispy? The secret ingredient is baking soda. It helps break down the pectin in the potato and draws starch to the surface which assists in the crispiness.

Do I have to boil my potatoes first? If you want to achieve the crispy on the outside, and soft on the inside consistency, boiling your potatoes before baking them will help.

I don’t like dill: You can definitely substitute the dill for another herb like parsley, but naturally, you’ll get a different flavor.

Storage: These are best enjoyed when made fresh.

Other potato recipes you’ll love:

• Best Scalloped Potato Recipe
• Roasted Garlic Mashed Potatoes
• Smashed Potatoes Recipe
• Roasted Sweet Potatoes

Crispy Potatoes with Tzatziki

5 from 2 votes

These crispy potatoes are Greek-inspired with a creamy Tzatziki on the side.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Appetizers + Sides

Cuisine Greek-Inspired

Servings 4

Calories 519 kcal

Ingredients

  

1x2x3x

• 1.5 lbs baby potatoes (about 25 baby potatoes)
• 1 tsp salt
• 1/2 tsp baking soda
• 1/3 cup olive oil
• 1/4 cup + 2 tbsp shredded parmesan cheese
• 1/4 cup + 2 tbsp crumbled feta cheese
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground pepper
• 2 tbsp olive oil
• fresh oregano for garnish
• Tzatziki dip (follow our recipe to make this dip)

Instructions

 

• Preheat the oven to 425F.
• Bring a large pot of water along with 1 tsp salt and ½ tsp baking soda to a boil.
• Add in baby potatoes and cook for 15-20 minutes, until very soft. Remove and drain in a colander.
• To a sheet pan drizzle ⅓ cup olive oil and 1/4 cup + 2 tbsp shredded parmesan cheese and 1/4 cup + 2 tbsp crumbled feta cheese. Stir together to combine.
• Place potatoes across the baking sheet (on the cheese – olive oil mixture) and using the bottom of a glass cup press down on potatoes to ‘smash’ each until ¼-½ inch thick. Drizzle or brush with 2 tbsp olive, sprinkle over mixture of garlic powder, salt and pepper.
• Bake for 25-35 minutes until crispy and crust has formed on the bottom.
• While the potatoes are baking, make the Tzatziki dip by following the instructions in our recipe. (You can probably make a half batch of Tzatziki if desired).
• Transfer cooked potatoes to a platter; serve topped with fresh chopped oregano and tzatziki.

Video

Notes

• If you’re more of a parmesan cheese fan, substitute the feta cheese with the same amount of parmesan.

Nutrition

Calories: 519kcal | Carbohydrates: 35.9g | Protein: 13.1g | Fat: 38.5g | Saturated Fat: 7.6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25.5g | Cholesterol: 14.1mg | Sodium: 2074.7mg | Fiber: 5g | Sugar: 5.8g

Review This Recipe Let us know how it was!

5 from 2 votes