Greek Style Herb Potatoes with Yoggu! Tzatziki

For the potatoes:

20-30 small potatoes, diced 

EVOO or avocado oil 

2 tbsp of garlic powder

2 tbsp oregano powder

1 tsp paprika powder

1 tbsp of salt + black pepper

pinch of turmeric 

splash of ACV or lemon juice

preheat oven to 385F. dice potatoes and combine all ingredients in a large bowl. toss with hands, making sure potatoes are evenly coated, then transfer to a large greased or parchment paper lined baking sheet. place in the oven and set a timer for 20 min. you will do this about 2-3 times, flipping potatoes after each timer to get crispy! 1 hour total. 

For the tzatziki:

Combine Original Yoggu, the juice from 1 whole organic lemon, fresh dill, garlic and a pinch of cayenne for an optional kick into a blender, pulse for about 3 minutes. place in a small glass container in the fridge. 

Once potatoes are done, serve with tzatziki and spinach, cucumbers, and cherry tomatoes, olives  - or toss all together for a greek salad!