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

  1. In a medium bowl, combine Greek yogurt, garlic, olive oil, salt and lemon juice.
  2. Cover and refrigerate for at least an hour (or overnight for maximum flavor).
  3. Preheat the oven to 350°F.
  4. On a baking sheet, place the Greek potatoes. Bake for about 10 to 15 minutes, or until golden brown. Turn them halfway through cooking.
  5. Grate the cucumber and soak up the excess water with a paper towel.
  6. Just before serving, add the dill and cucumber to the dip, and stir.
  7. Dip the Greek potatoes in it.

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