Roasted Greek Potatoes with Tzatziki, Fried Capers & Dill | Idaho Potato Commission

Ingredients

• 2 pounds Idaho® Russet Potatoes, peeled and cut into 3 x 1-inch wedges
• 1 Tablespoon minced garlic
• ½ cup chicken broth
• ½ cup extra-virgin olive oil
• ¼ cup lemon juice<span class="Apple-converted-space">  </span>
• 1 Tablespoon chopped fresh oregano
• As needed salt and pepper<span class="Apple-converted-space">  </span>
• 1 cup grated cucumber <span class="Apple-converted-space"> </span>
• 1 cup plain Greek yogurt
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon chopped fresh mint
• 1 Tablespoon chopped fresh dill, plus extra for garnish
• 1 Tablespoon lemon juice
• 1 teaspoon minced garlic
• As needed salt and pepper
• 1 Tablespoon capers, drained
• 2 Tablespoons canola oil