Ingredients
2 pounds russet potatoes, peeled and cut into ½-inch cubes
2 tablespoons olive oil
1 teaspoon dried dill
1 teaspoon garlic powder
½ teaspoon sea salt
1 medium tomato, sliced
1 red onion, sliced
¼ cup fresh dill, chopped (or 1 tablespoon dried)
Zest and juice of 1 lemon
6 cups Greek yogurt (unsweetened)
1 medium cucumber, peeled, grated (about 2 cups shredded)
1 cup crumbled feta cheese (optional, substitute nutritional yeast for vegan)
¼ cup extra virgin olive oil, for drizzling
Freshly ground black pepper
Instructions
Preheat oven to 425°F (220°C). Toss potato cubes with 2 tablespoons olive oil, dill, garlic powder, and sea salt.
Spread potatoes on a baking sheet in a single layer. Roast for 20–25 minutes, until golden and crispy, flipping halfway.
In the last 10 minutes of roasting, add tomato and onion slices to the sheet. Return to oven.
While potatoes roast, mix Greek yogurt, grated cucumber, 1 tablespoon olive oil, lemon zest, ½ lemon juice, half the fresh dill, and ¼ teaspoon salt in a bowl.
To serve, divide crispy potatoes, tomatoes, and onions among bowls. Top with tzatziki, crumbled feta, a drizzle of olive oil, a squeeze of lemon juice, and remaining dill.
Notes
For a vegan option: omit feta and use vegan Greek yogurt. Leftovers can be stored in an airtight container for 2 days. Adjust garlic or dill intensity to taste.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Mornings
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg