Crispy Smashed Potato Tzatziki Salad (Greek-Inspired u0026amp; Easy to Make)
APPROXIMATE MACROS per serving (5):u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~336u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~8gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~53gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~11g
Servings 5 servings
Calories 336kcal
Ingredients
- for the smashed potatoes 3 lbs small gold potatoes 2 tbsp avocado oil 1/2 tbsp garlic powder sea salt, to taste for the tzatziki 1 cup plain whole milk yogurt (not greek) 1/2 medium cucumber, grated and squeezed 1 tbsp fresh dill, finely chopped 1 small garlic clove, minced or grated 1 tbsp lemon juice 1/2 tbsp olive oil 1/2 tsp sea salt (or more to taste) black pepper, to taste optional garnish extra dill squeeze of lemon thinly sliced red onion or chopped chives
Instructions
- prep the potatoes: preheat the oven to 400° and bring a large pot of salted water to a boil and add the potatoes. boil for 15 minutes, or until fork-tender. drain and let them cool slightly.
- smash u0026 roast: toss the boiled potatoes with avocado oil, garlic powder, and sea salt. spread them on a parchment-lined baking sheet. use the bottom of a mug or glass to gently flatten each potato. roast at 400°f for 35 minutes, or until golden and crispy on the edges.
- make the tzatziki: in a bowl, combine yogurt, grated cucumber (squeezed dry), dill, garlic, lemon juice, olive oil, salt, and pepper. stir until smooth and creamy. taste and adjust seasonings if needed.
- serve: transfer to a serving dish and top with extra dill, lemon zest, or a sprinkle of chopped red onion or chives if you like. serve warm or room temp. leftovers keep well in the fridge for 2–3 days!