Here’s a perfect recipe for serving a delicious, fragrant side dish: potatoes in lemon sauce accompanied by an incredibly fresh tzatziki dip. It’s a simple dish yet rich in Mediterranean flavours, ideal for accompanying meat, fish or even just enjoying on its own. Get ready for a real burst of flavour!
Ingredients (for 4 people)
- 800 g of potatoes
- Juice of 1 lemon
- Zest of 1 organic lemon
- 2 cloves of garlic
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1 sprig of rosemary
- ½ glass of vegetable stock
For the tzatziki dip:
- 200 g of whole Greek yoghurt
- ½ squeezed and grated cucumber
- 1 finely chopped clove of garlic
- 1 tablespoon of extra virgin olive oil
- Juice of ½ lemon
- 1 teaspoon of chopped dill (or fresh mint)
- Salt and pepper to taste
Preparation
Prepare the potatoes: peel them and cut them into wedges that are not too small. Place them on a baking tray lined with baking paper.
Season with oil, lemon juice and zest, chopped garlic, oregano, salt and pepper. Add the vegetable stock and a few sprigs of rosemary. Stir the sauce well to spread the flavours around.
Cooking: bake at 200°C for about 40-45 minutes, turning the potatoes halfway through to get them golden brown all over. They should be crispy on the outside and soft on the inside!
Prepare the dip: add the yoghurt in a bowl with the squeezed and grated cucumber, garlic, oil, lemon juice, dill, salt and pepper. Mix well and leave it to rest in the fridge for at least 15 minutes.
Serve the potatoes nice and warm with the tzatziki dip to one side… and get ready to go back for seconds!
Perfect for a light lunch or dinner with friends, these lemon potatoes with tzatziki dip will win everyone over with their freshness and irresistible aroma.
