Crispy potato bites with tzatziki are one of those recipes that feel almost too simple until you take the first bite. Golden and crisp on the outside, fluffy and tender inside, these oven-roasted potatoes are seasoned with oregano, smoked paprika, and coriander, then served with cool, garlicky tzatziki for contrast.
This recipe is designed for sharing. Serve the potatoes straight from the pan, as part of a Greek mezze spread, tuck them next to grilled meats, or let them steal the show as a vegetarian main with plenty of tzatziki on the side.
Looking for appetizer ideas? Pair Sausage Bites with Feta with Crispy Fried Zucchini, a bowl of Skordalia Garlic Sauce, and Cheese Triangles with Graviera for an easy Greek-inspired spread that’s perfect for sharing.
Why you will love potato bites with tzatziki
Here is what you need
- Potatoes: Yukon Gold potatoes are ideal for this recipe. Their naturally creamy texture stays fluffy on the inside while crisping beautifully in the oven. Russet potatoes will work, but tend to be drier; waxy red potatoes won’t crisp as well.
- Olive Oil: Use good-quality extra virgin olive oil. The potatoes absorb the oil as they roast, so flavor matters. This is not the place for neutral oil. The olive oil is part of the seasoning.
- Coriander: Ground coriander adds a warm, citrusy note that pairs beautifully with potatoes and oregano. It’s subtle and not overpowering. If you’re unsure about coriander, start with ½ teaspoon and adjust to taste.
- Smoked Paprika: A small amount of smoked paprika adds gentle warmth and a subtle smoky note that pairs beautifully with roasted potatoes and tzatziki. Use sweet smoked paprika for depth without heat, or hot smoked paprika if you like a little kick. Start with ½ teaspoon and adjust to taste.
- Oregano: A mix of dried oregano and fresh oregano leaves gives depth. If fresh oregano is unavailable, fresh thyme works beautifully.
- Tzatziki: We highly recommend using our homemade tzatziki recipe for the best flavor and texture. It’s thick, creamy, and perfectly balanced. Good-quality store-bought tzatziki will work in a pinch, but homemade really takes these potatoes over the top.
Step by step
Step 1: Preheat the oven to 400°F / 200°C. Place the potatoes on a large rimmed sheet pan. Drizzle with the olive oil and season with ½ teaspoon sea salt. Toss well and spread into an even layer. Cover the pan tightly with foil and bake for 20 minutes, until the potatoes are just tender.
In a small bowl, combine the fresh oregano, dried oregano, ground coriander, smoked paprika, and sea salt (to taste).
Step 2: Remove the foil. Use a spatula to gently release any potatoes stuck to the pan. Toss and spread evenly.
Return to the oven and roast, uncovered, for 35–40 minutes, turning halfway through, until golden and crisp at the edges.
Season while hot.
Sprinkle the spice mix over the hot potatoes and toss gently.
Transfer to a serving dish or serve straight from the pan. Drizzle the tzatziki with the remaining olive oil and sprinkle with a few extra herb leaves.
Serve warm, with tzatziki on the side for dipping or spooned over the potatoes.
Variations & Easy Riffs
- Lemon-Herb: Add ½ teaspoon finely grated lemon zest to the seasoning mix for brightness
- Feta Finish: Sprinkle crumbled Greek feta (in brine) over the hot potatoes just before serving
- Spicy Greek-Style: Add chili flakes or Aleppo pepper to taste
- Air Fryer Option: Roast at 380°F / 195°C for 20–25 minutes, shaking halfway
Serving ideas
- Add these to a Greek grazing board with olives, pita chips, dolmadakia, and feta.
- Serve alongside grilled chicken skewers, lamb meatballs, or pork souvlaki.
- Turn them into loaded potato bites with extra tzatziki, herbs, and crumbled feta.
- Serve brunch-style with shackshuka eggs and a spoonful of yogurt or labneh.
Make-Ahead & Storage Tips
- Make ahead: Roast the potatoes up to 6 hours in advance. Reheat uncovered in a 400°F / 200°C oven for 10–15 minutes to re-crisp.
- Storage: Store leftover potatoes and tzatziki separately in airtight containers for up to 3 days.
- Reheating: Always reheat the potatoes in the oven or air fryer—skip the microwave unless you like disappointment.
More Greek appetizer recipes
Potato Bites with Tzatziki
Ingredients
- 2½ lb Yukon Gold potatoes (1.1 kg), peeled and cut into 1½–2 inch (4–5 cm) pieces
- ⅓ cup extra virgin olive oil (80 ml)
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 3 tablespoons fresh oregano leaves (or thyme leaves), loosely packed
- 1 tablespoon extra virgin olive oil for finishing
- ¾ cup tzatziki, for serving (180 g), for serving
- sea salt flakes
Instructions
- Preheat the oven to 400°F / 200°C.Place the potatoes on a large rimmed sheet pan. Drizzle with the olive oil and season with ½ teaspoon sea salt. Toss well and spread into an even layer.Cover the pan tightly with foil and bake for 20 minutes, until the potatoes are just tender.2½ lb Yukon Gold potatoes, ⅓ cup extra virgin olive oil, sea salt flakes
- Remove the foil. Use a spatula to gently release any potatoes stuck to the pan. Toss and spread evenly. Return to the oven and roast, uncovered, for 45 to 60 minutes, turning halfway through, until golden and crisp at the edges.In a small bowl, combine the fresh oregano, dried oregano, ground coriander, and ¾–1 teaspoon sea salt (to taste). Sprinkle over the hot potatoes and toss gently.1 teaspoon ground coriander, 1 teaspoon dried oregano, 3 tablespoons fresh oregano leaves, sea salt flakes
- Transfer to a serving dish or serve straight from the pan. Drizzle the tzatziki with the remaining olive oil and sprinkle it with a few extra herb leaves. Serve potatoes warm, with tzatziki on the side for dipping or spooned over the potatoes.1 tablespoon extra virgin olive oil, ¾ cup tzatziki, for serving
Notes
Reheat the potatoes in a 400°F / 200°C oven or air fryer until hot and crisp.
Do not microwave if you want to keep the potatoes crispy. The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.
Nutrition
