Herb Roasted Potatoes with Tzatziki Sauce

20250211 #breakfastdiary 1310, -7/mostly clear, 20 min/exercise (M) Tzatziki, made by mixing cucumber, dill, and other refreshing vegetables into Greek yogurt, has a nickname as "Greece's ssamjang." Of course, it's not just a Greek thing — it's also a favorite sauce in nearby Turkey and the Middle East. Making it ahead and letting it sit deepens the flavor, though it doesn't need to sit for long — about an hour is enough. Crispy, fluffy herb-roasted potatoes (476kcal) served with tzatziki sauce

(roasted potatoes) 2 potatoes, 1T olive oil, 1t salt, 1t pepper, 1T herbs and 1 clove garlic (tzatziki) 1 cucumber, 2T Greek yogurt, 1T olive oil, 1t salt, 1t pepper, 1 clove garlic, 1T lemon juice Also feta cheese and parsley

1. Wash the potatoes skin-on and cut into wedges. Grate in 1 clove garlic, add 1T olive oil, 1t salt, 1t pepper, and 1T herbs, toss well, and roast in a 220°C oven for 20 minutes. 2. Meanwhile, make the tzatziki sauce. Grate the cucumber and squeeze out the water, then combine in a mixing bowl with 2T Greek yogurt, 1t salt, 1t pepper, and 1 clove grated garlic. Taste and add 1T lemon juice to balance the flavor. 3. Plate the roasted potatoes, tzatziki sauce, (a few more slices of cucumber if you have extra), and top with feta cheese and a little parsley.