Crispy Potatoes with Tzatziki

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

Course Appetizers + Sides

Cuisine Greek-Inspired

Keyword potatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 519kcal

Author Maria Koutsogiannis

Ingredients

1.5 lbs baby potatoes (about 25 baby potatoes)
1 tsp salt
½ tsp baking soda
⅓ cup olive oil
¼ cup + 2 tbsp shredded parmesan cheese
¼ cup + 2 tbsp crumbled feta cheese
2 tsp garlic powder
1 tsp salt
½ 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

[adthrive-in-post-video-player video-id="8bNeTpZo" upload-date="2023-09-20T00:00:00.000Z" name="Crispy Potatoes with Tzatziki" description="These crispy potatoes are Greek-inspired with a creamy Tzatziki on the side."]

Notes

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

Nutrition