Crispy Tater Tzatziki Plate

Crispy Tater Tzatziki Plate

Prep Time: 25 Min
​Chill Time: 30 + Min
Cook Time: 25 + Min

WHAT YOU NEED

• 2 Large Russet Potatoes
• EVOO, Himalayan Salt, Red Pepper Flakes, Cracked Pepper

TZATZIKI

• 1 C Plain Greek Yogurt
• 2 Heaping Tbsp. Full Fat Sour Cream
• 1 Tbsp. EVOO
• 1/2 C Shredded Cucumber, squeezed of liquids
• 1 clove Garlic, crushed & pressed / minced
• 1/2 Lemon + , juice & zest
• 2 Tbsp. Fresh Parsley, finely chopped
• 1 1/2 Tbsp. Fresh Dill, finely chopped
• 1/4 Tsp. Red Pepper Flakes
• 1/4 Tsp. + Himalayan Salt
• Cracked Pepper To Taste

GARNISH

• Fresh Dill, Fresh Chives, chopped, Fresh Parsley, Red Pepper Flakes, Feta

DIRECTIONS

• Mix everything together for the tzatziki in a mixing bowl. Taste and adjust lemon, salt, or pepper if needed / desired. Cover and refrigerate while you prepare the taters / a minimum of 30 minutes. Prior to serving, taste and adjust further if needed. You don't need a salty tzatziki, especially considering we're dumping crispy, salty taters on top.​

​

• Preheat oven to 425 F
• Thoroughly scrub your taters before chopping them in to approximately 3/4" sized pieces. Toss them with EVOO, salt, pepper, and red pepper flakes, and transfer them to a parchment lined baking sheet.  Bake for 25 + minutes, flipping at least once. Once they're golden brown and crisp, remove them from the oven and set the tray on a wire cooling rack. Season the tray with a generous pinch of salt.​

​

• Grab your tzatziki form the fridge and drop giant dollops on to a long serving plate / platter, spreading them around to coat the bottom of the platter. Give the plate a drizzle of EVOO and gently work that in to the tzatziki. You want a nice bed of tzatziki for your taters. Spoon the roasted taters over the tzatziki and garnish with heaps of fresh dill, crumbled feta, chopped parsley & chives, and pepper flakes.
• ENJOY!

HAPPY VEG