One-Pan Loukaniko and Lemony Potatoes with Feta-Dill Sauce | America's Test Kitchen

Name: One-Pan Loukaniko and Lemony Potatoes with Feta-Dill Sauce | America's Test Kitchen
Ingredients: 1¾ pounds Yukon gold potatoes , peeled and cut lengthwise into ½- to ¾-inch wedges; 6 tablespoons extra-virgin olive oil , divided; 4 garlic cloves , minced, divided; 1 teaspoon lemon zest plus 6 tablespoons juice (2 lemons), divided, plus lemon wedges for serving; ¾ teaspoon table salt , divided; ¾ teaspoon pepper , divided; 1 cup chicken broth; 1½ pounds loukaniko (Greek pork sausage), halved lengthwise; ¾ cup plain whole-milk Greek yogurt; 2 ounces feta cheese , crumbled (½ cup); 2 tablespoons chopped fresh dill , divided; 3 ounces (3 cups) baby arugula; ½ English cucumber , halved lengthwise and sliced thin

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A Greek spin on meat and potatoes, elevated by a creamy yogurt sauce.

Keywords

Pork
Potatoes
Cheese
Main Courses

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Ingredients

1¾ pounds Yukon gold potatoes , peeled and cut lengthwise into ½- to ¾-inch wedges
6 tablespoons extra-virgin olive oil , divided
4 garlic cloves , minced, divided
1 teaspoon lemon zest plus 6 tablespoons juice (2 lemons), divided, plus lemon wedges for serving
¾ teaspoon table salt , divided
¾ teaspoon pepper , divided
1 cup chicken broth
1½ pounds loukaniko (Greek pork sausage), halved lengthwise
¾ cup plain whole-milk Greek yogurt
2 ounces feta cheese , crumbled (½ cup)
2 tablespoons chopped fresh dill , divided
3 ounces (3 cups) baby arugula
½ English cucumber , halved lengthwise and sliced thin