Crispy Tater Tzatziki Plate
I might be the biggest potato lover on this planet, and I'm always looking for new ways to just gorge on taters. I whipped up a creamy & fresh tzatziki and topped it off with crispy, roasted taters and some gorgeous garnishes.
Garnishes provided in the NOTES section.
PREP TIME
55 minutes
COOK TIME
25 minutes
INGREDIENTS
12
Serves: 3 - 4
Ingredients
- 2 whole2 whole2 whole Potatoes, Russet, Dressed in EVOO, salt, pepper & pepper flakes
- 1 cup1 cup1 cup Plain Greek Yogurt, Unsweetened
- 2 Tbsp2 Tbsp2 Tbsp Sour Cream, Full Fat, Heaping Tablespoons
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 0.5 cup0.5 cup0.5 cup Cucumber, shredded & squeezed of liquids
- 1 clove1 clove1 clove Garlic, crushed & minced / pressed
- .5 whole.5 whole.5 whole Lemon, juice & zest, more to taste
- 2 Tbsp2 Tbsp2 Tbsp Parsley, finely chopped
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Dill, Fresh, finely chopped
- .25 tsp.25 tsp.25 tsp Red Pepper Flakes
- .25 tsp.25 tsp.25 tsp Himalayan Pink Salt, More To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix everything together for the tzatziki in a mixing bowl. Taste and adjust lemon, salt, or pepper if needed / desired. Cover and refrigerate while you prepare the taters / a minimum of 30 minutes. Prior to serving, taste and adjust further if needed. You don't need a salty tzatziki, especially considering we're dumping crispy, salty taters on top.
- Preheat oven to 425 F
- Thoroughly scrub your taters before chopping them in to approximately 3/4" sized pieces. Toss them with EVOO, salt, pepper, and red pepper flakes, and transfer them to a parchment lined baking sheet. Bake for 25 + minutes, flipping at least once. Once they're golden brown and crisp, remove them from the oven and set the tray on a wire cooling rack. Season the tray with a generous pinch of salt.
- Grab your tzatziki form the fridge and drop giant dollops on to a long serving plate / platter, spreading them around to coat the bottom of the platter. Give the plate a drizzle of EVOO and gently work that in to the tzatziki. You want a nice bed of tzatziki for your taters. Spoon the roasted taters over the tzatziki and garnish with heaps of fresh dill, crumbled feta, chopped parsley & chives, and pepper flakes.
- ENJOY!
Notes
- Have everyone tuck in to the platter using their own forks. Swipe those taters through the tzatziki / garnishes. Alternately, you could serve up individual portions.
- GARNISH - Fresh Dill, Fresh Chives, chopped, Fresh Parsley, Red Pepper Flakes, Feta
- Prep time includes 30 minutes of chill time for the tzatziki.
- Cook time may need to be adjusted depending on your oven. Just make sure your taters are crisp and fully cooked.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 258 |
| Fat: | 9 g |
| Carbohydrates: | 30 g |
| Protein: | 12 g |
| Cholesterol: | 19 g |
| Sodium: | 206 mg |
| Fiber: | 3 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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