Crispy Tater Tzatziki Plate (Edit recipe)

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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.

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PREP TIME

55 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 3 - 4

Ingredients

2 whole Potatoes, Russet, Dressed in EVOO, salt, pepper & pepper flakes
1 cup Plain Greek Yogurt, Unsweetened
2 Tbsp Sour Cream, Full Fat, Heaping Tablespoons
1 Tbsp Extra Virgin Olive Oil
0.5 cup Cucumber, shredded & squeezed of liquids
1 clove Garlic, crushed & minced / pressed
.5 whole Lemon, juice & zest, more to taste
2 Tbsp Parsley, finely chopped
1.5 Tbsp Dill, Fresh, finely chopped
.25 tsp Red Pepper Flakes
.25 tsp Himalayan Pink Salt, More To Taste
1 whole Black Peppercorns, Ground Fresh, To Taste

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Process

Cook Mode

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	254
Fat:	10 g
Carbohydrates:	29 g
Protein:	12 g
Cholesterol:	19 g
Sodium:	206 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.