Greek Roast Potatoes and Tzatziki
Ingredients
Greek roast potatoes
- 750g new potatoes halved
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1-2 teaspoons dried oregano
- 2 cloves garlic halved
- 1/3 teaspoon salt
- Fresh lemon wedge
Tzatziki
- 250g Greek yogurt
- 1/2 cucumber
- 1/2 to 1 teaspoon garlic
- Small handful fresh mint leaves
- Small handful fresh dill leaves (optional)
- Good pinch of salt
Preparation
Greek roast potatoes
Soak the potatoes in cold water for a minimum of 30 minutes to remove some of the starch.
Preheat fan oven to 200 degrees Celsius. Drain the potatoes and dry well on a clean tea towel. Toss the potatoes and the other ingredients together in a baking tray and roast for 20 minutes. Stir then roast for another 15 to 20 minutes. Season with salt and a squeeze of fresh lemon to serve.
Tzatziki
Finely grate the cucumber and squeeze out the excess water. Place the cucumber into a small bowl.
Combine with the other ingredients in a bowl, refrigerate for 30 minutes for the flavors to develop, stir and serve.
Serving suggestions
Serve the Greek roast potatoes and tzatziki as part of a meal with Greek lemon and herb grilled pork steak and a salad made with black olives, tomatoes, olive oil, anchovies, capers, and lemon juice.
