Garden-Fresh Greek Tzatziki with Lemony Baked Potatoes
A flavorful, creamy sauce paired with a simple and zesty side dish—straight from the garden to your plate!
This is my go-to recipe for thick, creamy Greek Tzatziki, a versatile yogurt-based sauce perfect for drizzling over gyros, grilled veggies, or pita. I love pairing it with these lemony baked Greek potatoes for a simple, satisfying dinner side dish. It's also a great way to use two ingredients I grow in abundance every season—fresh dill and cucumbers.
Watch the video version of this recipe video:
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Ingredients from the Garden
Before we head to the kitchen, let’s talk about the stars of this dish. I grow several types of cucumbers in my garden—including Straight Eight, Beit Alpha, and China Jade—and harvest fresh dill that freely reseeds year after year. These homegrown ingredients give the Tzatziki an incredibly fresh, vibrant flavor. If you're interested in growing them yourself, check out my gardening video tutorials.
How to grow cucumbers from seed to harvest HERE.
How to grow dill from seed to harvest HERE.
Tzatziki Sauce Ingredients
2 cups of peeled and grated cucumber
2 cups plain full fat Greek yogurt
1 TSP minced garlic
4 TBS olive oil
2 TSP salt, separated into 1 TSP each
Fresh cracked black pepper
4 TBS white vinegar
1/2 cup crumbled Feta cheese
2 TBS fresh lemon juice
1/4 cup chopped fresh dill
Lemony Greek Potatoes Ingredients
3lbs of Yukon Gold potatoes
1 cup of chicken or vegetable stock
3 TBS of minced garlic
4 TBS fresh lemon juice
1 sprig of fresh rosemary
1/8 cup of chopped fresh parsley
1/2 cup of olive oil
2 TSP salt
1 TSP Fresh cracked black pepper
🥣 How to Make Greek Tzatziki Sauce
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Prep the cucumber: Peel and finely grate the cucumber. Toss it with the vinegar and 1 TSP of salt, then place it in a mesh strainer set over a bowl to drain. Let it sit for 30 minutes to an hour, while you prepare the rest of the ingredients to remove excess moisture for a thicker sauce. Find the same mesh strainer that I use from Amazon HERE.
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Mix the base: In a medium bowl, combine Greek yogurt, crumbled feta, garlic, lemon juice, olive oil, 1 TSP of salt, and pepper to taste.
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Add the herbs: Strip the smaller dill leaves from the stems, finely chop, and stir into the yogurt mixture.
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Finish the sauce: Squeeze out any remaining water from the cucumbers (pressing with a spoon works great) and mix into the yogurt blend. Stir well and set aside.
🥔 How to Make Lemony Greek Potatoes
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Prep the potatoes: Wash and chop the potatoes into even chunks. Peeling the potato skin is optional. Add them to a 13"x9" baking dish.
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Season and add flavor: Add chopped rosemary and parsley (discarding any tough stems). Pour in lemon juice and broth. Drizzle generously with olive oil, then season with salt and pepper. Mix everything well.
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Bake: Cover with aluminum foil and bake at 350°F for 1 hour. Halfway through, remove the foil, stir the potatoes, and return to the oven uncovered until golden and tender.
🍽️ Serving Suggestions
Once everything is ready, plate the warm Greek potatoes with a generous dollop of the creamy Tzatziki sauce. We love serving this with sliced gyro-style meat and a side of roasted asparagus for a balanced, garden-fresh meal.
