Description
A bright, tangy bowl featuring crispy roasted potatoes paired with a refreshing tzatziki sauce.
Ingredients
- Small potatoes (baby reds or Yukon golds)
- Olive oil
- Salt
- Pepper
- Paprika
- Oregano
- Cucumber
- Greek yogurt or plant-based alternative
- Fresh dill
- Lemon (juice and zest)
- Garlic (1 clove)
- Optional add-ins: cherry tomatoes, red onion, kalamata olives, spinach, chickpeas
Instructions
- Scrub the potatoes and slice them into bite-sized pieces.
- Place potatoes on a baking sheet and drizzle with olive oil, season with salt, pepper, paprika, and oregano. Toss to coat.
- Roast in the oven at 425°F for 25-30 minutes until crispy.
- For the tzatziki, grate the cucumber, squeeze out excess liquid, and mix into the Greek yogurt.
- Add chopped dill, minced garlic, olive oil, lemon zest, lemon juice, and salt. Stir to combine.
- Once potatoes are done, pile them in a bowl, add tzatziki, and top with any additional veggies or extras you desire.
Notes
Feel free to customize toppings and add more protein, such as grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Roasted Potato, Tzatziki, Mediterranean, Healthy Dinner, Vegetarian Bowl