Greek Lemon Potatoes and classic Tzatziki

TZATZIKI

You'll Need:

1/2 C higher fat greek yogurt or skyr (use a thicker and higher fat yogurt if you like thick tzatziki, it’s all in the yogurt)

2 large freshly minced garlic cloves *use more if you love garlic, there is no limit

1 - 2 tbsp fresh lemon juice

2 tbsp extra virgin olive oil

1/2 of a medium long english cucumber grated (squeeze out all of the juices)

optional: 1 tbsp fresh chopped dill or mint (I looove it with mint)

Method:

Grate cucumber, squeeze out all the water, this helps keep the tzatziki nice and thick

Place in a small mixing bowl with the rest of your ingredients

stir until well combined, chill until serving

tzatziki has the best flavour after sitting for an hour or more

you can prep the night ahead along with chicken souvlaki marinade

LEMON GARLIC GREEK POTATOES

You’ll Need:

2lb potatoes, peeled and cut into quarters, large bite size pieces
1 cup chicken or veggie broth
1/3 cup olive oil
Juice of 3 large lemons + the zest of one of the lemons
5 fresh minced garlic cloves
2 tbsp dried oregano or 1 tbsp fresh
1.5 tsp sea salt

Method:

Preheat oven to 390°F 

Place potatoes in a roasting pan with all the other ingredients. Toss well.

Roast 45-55 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 35 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan, edges become crisped and golden.

Plate up: Serve, garnished with additional fresh lemon wedges and more oregano if desired.

Serve with your fresh Tzatziki!