Greek Potatoes with Lemon Yogurt Sauce

Clock Icon 45 Minutes |
Servings: 4 |
Prep: 15 Minutes |
Cook: 30 mins

Ingredients

  • 2 -3 medium Peak of the Market potatoes, spiralized or cut into wedges
  • 3 Tbsp (45 mL) canola oil
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) oregano
  • ½ tsp (2 mL) salt
Topping
  • ½ English cucumber, diced
  • 1 medium tomato, diced
  • ½ cup (125 mL) crumbled feta cheese
  • 6 Kalamata olive, sliced
  • 2 Tbsp (30 mL) fresh lemon juice
  • 1 Tbsp (15 mL) canola oil
Sauce
  • ½ cup (125 mL) plain Greek yogurt
  • 2 Tbsp (30 mL) fresh lemon juice
  • 1 clove garlic, minced
  • ¼ tsp (1 mL) salt
  • 1-2 Tbsp (15-30 mL) water
   

Method

  1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
  2. In medium bowl place potatoes. Add canola oil, garlic powder, oregano and salt.  Toss gently to coat. Spread potatoes out evenly on baking sheet and avoid overlapping.
  3. Bake for 30 minutes, gently stirring potatoes halfway through, until golden brown all over and edges become crispy.
  4. In medium bowl combine topping ingredients. Mix well. Set aside.
  5. In small bowl, whisk together sauce ingredients, adding water 1 Tablespoon at a time until the sauce is thinned and can be drizzled.
  6. Transfer potatoes onto a serving platter. Top with cucumbers, tomato, feta and olive mixture.
  7. Drizzle with yogurt sauce.
  8. Serve immediately.

 

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Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.