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@foodbymaria
Welcome back to episode 25 of All Things Greek! Today we are making a Greek Feta Crispy Potatoes with Tzatziki. 15 minutes of prep time and 8 ingredients is all that’s standing between you and these delicious Crispy Potatoes. They are the perfect snack or addition to any weeknight dinner! I love how they come together on one sheet-pan and don’t even get me started how good they are paired with my families Tzatziki sauce. Here’s what you need to become a crispy potato expert: 1.5 lbs baby potatoes (about 25 baby potatoes) 1 tsp salt 1/2 tsp baking soda (https://amzn.to/3P288Qu) 1/3 cup olive oil 1/4 cup + 2 tbsp shredded parmesan cheese 1/4 cup + 2 tbsp crumbled feta cheese 2 tsp garlic powder (https://amzn.to/3Ysrql7) 1 tsp salt 1/2 tsp ground pepper 2 tbsp olive oil fresh oregano for garnish Tzatziki dip (follow our recipe to make this dip (https://www.foodbymaria.com/greek-tzatziki-sauce/)) Instructions: 1. Preheat the oven to 425F. 2. Bring a large pot of water along with 1 tsp salt and ½ tsp baking soda to a boil. 3. Add in baby potatoes and cook for 15-20 minutes, until very soft. Remove and drain in a colander. 4. To a sheet pan drizzle ⅓ cup olive oil and 1/4 cup + 2 tbsp shredded parmesan cheese and 1/4 cup + 2 tbsp crumbled feta cheese. Stir together to combine. 5. Place potatoes across the baking sheet (on the cheese – olive oil mixture) and using the bottom of a glass cup press down on potatoes to ‘smash’ each until ¼-½ inch thick. Drizzle or brush with 2 tbsp olive, sprinkle over mixture of garlic powder, salt and pepper. 6. Bake for 25-35 minutes until crispy and crust has formed on the bottom. 7. While the potatoes are baking, make the Tzatziki dip by following the instructions in our recipe (https://www.foodbymaria.com/greek-tzatziki-sauce/). (Y ou can probably make a half batch of Tzatziki if desired). 8. Transfer cooked potatoes to a platter; serve topped with fresh chopped oregano and tzatziki. #GreekFood #Greece #GreekRecipes #GreekPotatoes
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