Greek Potatoes With Lemon Yogurt Sauce

4 servings

Cooking Time: 30 min


2-3 medium yellow potatoes, spiralized or cut into wedges 2-3
45 mL canola oil 3 tbsp
5 mL garlic powder 1 tsp
5 mL oregano 1 tsp
2 mL salt 1/2 tsp
1/2 english cucumber, diced 1/2
medium tomato diced
125 mL crumbled feta cheese 1/2 cup
Kalamata olives, sliced
30 mL fresh lemon juice 2 tbsp
15 mL canola oil 1 tbsp
125 mL plain Greek yogurt 1/2 cup
30 mL fresh lemon juice 2 tbsp
clove garlic, minced
1 mL salt 1/4 tsp
15 - 30 mL water 1 - 2 tbsp


Step 1
Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.

Step 2
Gently toss potatoes with canola oil, garlic powder, oregano and salt until evenly coated. Spread potatoes out evenly on baking sheet and avoid overlapping.

Step 3
Bake for 30 minutes, gently flipping potatoes halfway through, until golden brown all over and edges become crispy.

Step 4
Meanwhile, combine topping ingredients in a small bowl, set aside.

Step 5
In small bowl, whisk together ingredients for sauce, adding water 1 Tbsp at a time until the sauce is thinned and can be drizzled.

Step 6
Transfer potatoes onto a serving platter. Top with cucumbers, tomato, feta and olive mixture and drizzle with yogurt sauce. Serve immediately.


Spiralizing potatoes is quick and easy that results in beautiful and evenly cooked 'fries' every time. If you don't have a spiralizer, you can still make this dish using potato wedges. Potatoes never tasted so good! Opa! Recipe courtesy of

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per serving
% Daily Value
% valeur quotidienne
Calories / Calories 350
Fat / Lipides 20.9 g
Saturated / saturés 4.3 g
+ Trans / trans
Cholesterol / Cholestérol 20 mg
Sodium / Sodium 707 mg
Carbohydrates / Glucides 26.2 g
Fiber / Fibres 2.6 g
Sugars / Sucres 4.3 g
Protein Protéines 8.9 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer