Greek Tzatziki with Roasted Potatoes

For the Tzatziki

• 1 cup full-fat Greek yogurt
• ½ English cucumber, grated
• 1 small garlic clove, finely grated
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint, optional
• ½ tsp kosher salt
• Freshly ground black pepper

For the Roasted Potatoes

• 1½ lb baby potatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• ¾ tsp kosher salt
• ¼ tsp black pepper
• Lemon wedges, for serving