Roasted rosemary and thyme potatoes with tzatziki parsley dip is the perfect snack to watch the game tonight, those potatoes are a winning healthy bites. Crispy little round roasted potatoes filled with bold flavors and done in the oven, with barely any oil. With a nice tzatziki modified a bit with flat parsley leaves and extra cucumber, a great snack for any games or simply as a side dish.
I took those small yellow potatoes and kept the skin for extra crisp factor. I haven’t soaked them before cooking them, which many recipe ask to do, I believe soaking them take some of the taste away and they are as crisp as they could be. I use tzatziki to replace ketchup or mayonnaise, to make it healthier. Ketchup is pretty high in sugar and mayonnaise… no need to explain. So if you are watching your weight or on a diet, this is the way to go. Tzatziki can be done within minutes, although it’s better if you let it marinate a bit, let’s say minimum an hour in the fridge. I’ve added extra flat leaf parsley to it, just because parsley is supposed to be the”magical herb” to lose weight… Also gives some color and flavor to the dip.
So let’s get ready for the game!
Roasted rosemary and thyme potatoes with a tzatziki parsley dip
Calculate maybe 5 mini potatoes per person
- mini yellow potatoes
- 1 tbsp of olive oil
- 1/2 garlic clove finely chopped
- rosemary and thyme to taste
- salt and pepper
- Tzatziki (check recipe here)
- Cut the potatoes into 7mm slices
- Add to bowl with the rest of the ingredients and mix good
- Add on top of a covered with baking paper oven rack
- Cook at 180°C (350F) for about 35 minutes or until light brown
- Serve with tzatziki
Let the game begin!