Crispy Potatoes with Tzatziki

Name: Crispy Potatoes with Tzatziki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp Dan-O’s Italian-O Seasoning; 1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning; 2 tbsp Dan-O’s Crunchy Seasoning; 1 packet Dan-O’s Dips Ranch; ½ packet Dan-O’s Dips Dill; 1 lb baby red potatoes, quartered; 3 tbsp high-heat olive oil; 1 large English cucumber, peeled and grated; 24 oz Greek yogurt

My friends, sometimes the best recipes happen completely by accident! I was making gyros for the family when I dipped one of these crispy skillet red potatoes into the tzatziki sauce, and I knew right away we had something Dan-Good. Dan-O’s Italian-O Seasoning and Dan-O’s SPG Tri-O bring savory herbs, salt, pepper, and garlic to those golden potatoes, while Dan-O’s Crunchy Seasoning and Dan-O’s Dips Dill pack the creamy cucumber sauce with plenty of bold flavor. Make the potatoes, make the sauce, and get ready to dip!

Crispy Potatoes with Tzatziki video thumbnail

Prep Time

10 Mins

Cook Time

10 Mins

Serving Size

Flavors Used:

Ingredients

2 tbsp Dan-O’s Italian-O Seasoning
1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
2 tbsp Dan-O’s Crunchy Seasoning
1 packet Dan-O’s Dips Ranch
½ packet Dan-O’s Dips Dill
1 lb baby red potatoes, quartered
3 tbsp high-heat olive oil
1 large English cucumber, peeled and grated
24 oz Greek yogurt

Let’s Make It!

Season the Potatoes: Add the quartered baby red potatoes to a large, unheated skillet. Drizzle with the high-heat olive oil, then sprinkle with Dan-O’s Italian-O and Dan-O’s SPG Tri-O. Toss until the potatoes are evenly coated with the oil and seasonings.
Cook the Potatoes: Set the skillet over medium-high heat and cover with a lid. After about 2 minutes, remove the lid and turn the potatoes to help them brown on multiple sides. Cover again and reduce the heat to medium. Continue cooking, turning the potatoes occasionally and adjusting the heat as needed to prevent burning, for about 15 minutes total, or until the potatoes are golden brown and tender.
Prepare the Cucumber: While the potatoes cook, peel the English cucumber and grate it using the large holes of a box grater. Place the grated cucumber in the center of several paper towels, wrap it tightly, and squeeze out as much excess liquid as possible. Removing the extra moisture will help keep the tzatziki sauce thick and creamy. Transfer the drained cucumber to a large bowl.
Make the Tzatziki Sauce: Add the Greek yogurt and Dan-O’s Crunchy Seasoning to the bowl with the cucumber and stir until combined. Add the Dan-O’s Dips Ranch and Dan-O’s Dips Dill, then mix thoroughly until the seasonings are evenly incorporated and the sauce is smooth and creamy.
Serve: Serve the skillet red potatoes hot with the tzatziki sauce on the side for dipping. Refrigerate any extra tzatziki sauce. Yum Yum Get Ya Sum!