Greek Style Herb Potatoes with Yoggu! Tzatziki
For the potatoes: Serves 4
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!