Instructions

• Preheat your oven to 450°F/230⁰C.
• Use the Veggie Wedger to wedge potatoes. Add the potatoes to a large bowl along with the oil, spices, lemon zest and dill. Toss together to fully coat the potatoes.
  2 lbs. gold potatoes, 3 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon sea salt, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ cup dill freshly chopped, 1 lemon zested
• Add the potatoes to the Stone Bar Pan, and bake for 35 minutes, or until golden brown.
• For the Tzatziki
• Use the Adjustable Double Grater to grate the cucumber, and the Garlic Prep Tool. Using a clean kitchen towel, place grated cucumber in it, fold up and squeeze out most of the liquid. Use the Garlic Prep Tool to chop the garlic.
• In a small bowl, combine Greek yogurt, cucumber, lemon juice, garlic, dill, and salt and pepper to taste. Cover and refrigerate until potatoes are ready.
  1 cup plain Greek yogurt, ⅓ cups cucumber, ½ lemon juiced, 1 garlic clove chopped, 1 tablespoon dill freshly chopped, salt and pepper to taste
• Remove potatoes from oven once cooked, and top with additional freshly chopped dill and lemon zest. Serve with tzatziki alongside.
  Dill freshly chopped, Lemon zest, Dill freshly chopped, Lemon zest