Eat veggies
Greek Potatoes with Lemon Yogurt Sauce
Spiralizing potatoes is quick and easy that results in beautiful and evenly cooked ‘fries’ every time. If you don’t have a spiralizer, you can still make this dish using potato wedges. Potatoes never tasted so good! Opa! Recipe courtesy of howtoeat.ca.
Updated
Ingredients
Potatoes
- 2 -3 medium yellow potatoes, spiralized or cut into wedges (2-3)
- 3 Tbsp canola oil (45 mL)
- 1 tsp garlic powder (5 mL)
- 1 tsp oregano (5 mL)
- 1/2 tsp salt (2 mL)
Topping
- 1/2 English cucumber, diced
- 1 medium tomato, diced
- 1/2 cup crumbled feta cheese (125 mL)
- 6 Kalamata olive, sliced
- 2 Tbsp fresh lemon juice (30 mL)
- 1 Tbsp canola oil (15 mL)
Sauce
- 1/2 cup plain Greek yogurt (125 mL)
- 2 Tbsp fresh lemon juice (30 mL)
- 1 clove garlic, minced
- 1/4 tsp salt (1 mL)
- 1-2 Tbsp water (15-30 mL)
Directions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Gently toss potatoes with canola oil, garlic powder, oregano and salt until evenly coated. Spread potatoes out evenly on baking sheet and avoid overlapping.
- Bake for 30 minutes, gently flipping potatoes halfway through, until golden brown all over and edges become crispy.
- Meanwhile, combine topping ingredients in a small bowl, set aside.
- In small bowl, whisk together ingredients for sauce, adding water 1 Tbsp at a time until the sauce is thinned and can be drizzled.
- Transfer potatoes onto a serving platter. Top with cucumbers, tomato, feta and olive mixture and drizzle with yogurt sauce. Serve immediately.
Nutritional Analysis
| Calories | 350 |
|---|---|
| Total Fat | 20.9 g |
| Saturated Fat | 4.3 g |
| Cholesterol | 20 mg |
| Sodium | 707 mg |
| Carbohydrates | 26.16 g |
| Fiber | 2.6 g |
| Sugar | 4.3 g |
| Protein | 8.9 g |
| Potassium | 664 mg |
