Crispy Potatoes with Tzatziki

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.