Crispy Potatoes with Tzatziki
Serves 4
15 mins prep
45 mins cook
60 mins total
These crispy potatoes are Greek-inspired with a creamy Tzatziki on the side.
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.
