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Greek Roasted Potatoes with Garlic Tzatziki Sauce ohsweetbasil.com
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4.80 from 5 votes

Garlic Roasted Potatoes with Tzatziki

Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: All Your Favorite Fall Recipes to Warm up to
Keyword: bombfell, greek, potatoes, sides, tzatziki, vegetarian
Servings: 6 servings
Author: Sweet Basil

Ingredients

  • 4 Russet Potatoes cut in wedges
  • 1 Clove Garlic
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Kosher Salt
  • 1/2 teaspoon Lemon Zest
  • 1/2 Juiced Lemon
  • 4 Cloves Garlic whole in their papers

For Tzatziki

  • 2 Cups Greek Yogurt plain
  • 3 Tablespoons Lemon Juice
  • Salt to Taste
US Customary - Metric

Instructions

  • Heat the oven to 425 degrees and toss all ingredients on the sheet pan. Bake for 1 hour or until golden and tender, turning halfway through. Also, at the halfway mark add the garlic cloves.
    4 Russet Potatoes, 1/4 Cup Olive Oil, 1 Tablespoon Kosher Salt, 1/2 teaspoon Lemon Zest, 1/2 Juiced Lemon, 4 Cloves Garlic
  • Remove the garlic cloves and squeeze out of their papers. Mince fine for tzatziki.
  • !For the Tzatziki
  • In a bowl, stir together the yogurt, lemon juice, garlic, salt and garlic. Serve with potatoes.
    2 Cups Greek Yogurt, 3 Tablespoons Lemon Juice, Salt to Taste, 1 Clove Garlic

Notes

To reheat roasted potatoes, Spread potatoes on a sheet pan and cover them in foil. Heat in a 400 degree oven until they're warm all the way through, about 10-15 minute.

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1195mg | Potassium: 707mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 13mg | Calcium: 99mg | Iron: 1mg