- Snacks and drinks, Starters and bites
Tzatziki Dip for Greek Potatoes
Cooking 15 minutes
Preparation 10 minutes
2 servings
Ingredients
1 pack (397g) of Champêtre Greek potatoes
375ml (1 ½ cups) plain Greek yogurt
2 cloves of garlic, finely chopped
30ml (2 tbsp.) of olive oil
3ml (½ tsp) of sea salt
23ml (1 ½ tbsp.) of lemon juice
½ English cucumber, peeled and grated
30ml (2 tbsp.) of fresh dill, chopped
Steps
- In a medium bowl, combine Greek yogurt, garlic, olive oil, salt and lemon juice.
- Cover and refrigerate for at least an hour (or overnight for maximum flavor).
- Preheat the oven to 350°F.
- On a baking sheet, place the Greek potatoes. Bake for about 10 to 15 minutes, or until golden brown. Turn them halfway through cooking.
- Grate the cucumber and soak up the excess water with a paper towel.
- Just before serving, add the dill and cucumber to the dip, and stir.
- Dip the Greek potatoes in it.