Greek Lemon Baked Potatoes with Tzatziki
Golden potato wedges, roasted with lemon, garlic, and oregano until crisp on the outside and tender within, served with a cooling tzatziki of yoghurt, cucumber, and dill. A timeless Mediterranean pairing that balances zesty brightness with creamy freshness.
How long will it take?
1 ¼ hours
What’s the serving size?
Serves 6
What do I need?
- 1.2 kg waxy potatoes, peeled and cut into wedges
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 cup vegetable stock
For the Tzatziki
- 1 cup Greek yoghurt
- ½ cup finely grated cucumber, excess liquid squeezed out
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
To serve
- Lemon wedges
How do I make it?
- Preheat oven to 200C.
- In a large baking dish, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add potato wedges and toss well to coat.
- Pour stock into the base of the dish (this helps keep potatoes tender inside while crisping outside).
- Cook uncovered for 45 – 55 minutes, turning halfway, until potatoes are golden, crisp at the edges, and tender inside. If liquid evaporates too quickly, add a splash more stock.
- While potatoes bake, make Tzatziki by combining yoghurt, cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper in a bowl. Mix well and chill until ready to serve.
- Transfer potatoes to a platter and serve hot with tzatziki and lemon wedges on the side.
