Potato Bites with Tzatziki

Extra-crispy roasted potato chunks with golden edges, seasoned with dried oregano and olive oil.

Potato Bites with Tzatziki

These crispy potato bites are roasted until golden and fluffy, then finished with oregano and coriander and served with cool tzatziki. Simple, crowd-friendly, and perfect for dipping, sharing, or piling onto a Greek mezze board.

Course Appetizer, Appetizer-snack, Side Dish

Cuisine Greek

Prep Time 10

Cook Time 1

Servings

Calories 489kcal

Author by Jenny Skrapaliori Graves

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

Storage

Store leftover potatoes and tzatziki in separate airtight containers in the refrigerator for up to 3 days.
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