About a year ago, my mom introduced me to a Greek potato recipe she’d discovered through Pinterest. I was immediately drawn to them when I learned the ‘secret ingredient’ was yellow mustard. After sampling the potatoes at a family dinner, I concurred with my mom that they were indeed the most delicious Greek potatoes we had ever tasted! Kudos to recipe developers Mirella and Panos of Little Cooking Tips!
Since then, I’ve made the potatoes over a dozen times. Lately, I’m averaging once a week thanks to pregnancy cravings….they hit the SPOT. Over time, my mom and I have tweaked the method, which we feel improves the end result significantly. The main changes are a significantly crispier potato and a more flavourful one thanks to a quick par-boil and greater quantities of certain ingredients. I’ve shared the instructions on Instagram stories a few times, but I felt it was time to put these details on the blog so they are easily accessible to you. So, here you go: the best lemony Greek potatoes. I highly recommend you double the recipe. When you eat the last one, you WILL wish you had more! Just make sure you have two large casserole dishes (you don’t want to load up a single dish with double the potatoes or they won’t get as crispy).
Q: How do you get them so crunchy?
A: The baking soda added to the parboil water is the trick! This helps them crisp up during the baking process. Also, I find that they get extra crispy if, when they’re all done baking, I open the oven door, turn the oven off, but leave the bake tray in the oven while they cool. Lastly, don’t flip them at any point during the baking process.
Q: Do you flip them at all during the marination or the cooking process?
A: Marination — yes, I flip them a few times throughout the process. Cooking — never.
Q: What do you think is the best potato to use?
A: I usually go with russet but really loved using a mix of nugget and fingerling potatoes recently! Honestly, I don’t think you can go wrong!
Q: How do I prevent my potatoes from darkening during the marination process?
A: This is totally normal and happens when potatoes that have been boiled are exposed to air. That said, it doesn’t happen with mine — not sure why! I know that this is not appealing visually, but they are fine to eat even if they have darkened.
Q: Have you ever tried them with less oil?
A: I haven’t, but would love to hear how they turned out if you do! To me, they are an indulgence so I don’t focus too much on the fat / sodium when I’m enjoying them.
Q: Do you dip them in anything?
A: No, I don’t. They are so flavourful on their own — they don’t need anything. That said, some vegan tzatziki would be my pick if I had to choose a dipping sauce.
Q: Do you need the baking soda?
A: No, but it definitely helps add crunch to the finished product.
Oh wow, these are unreal! Easy to make yet absolutely delicious every time. Thanks for sharing!
So delicious and addictive! Whole family loves them.
I’ve made this 3 times, every time they are perfect, the mustard really makes a difference and boiling them in water is the secret!! Thanks Erin
These potatoes were hands down the best homemade potatoes I’ve ever had. They brought me back to eating at Olympia Pizza (Greek restaurant in Vancouver) with my family when I was younger. They do take a lot of time to marinate; however, they are SO worth it.
I’ve made these multiple times now and keep coming back to this recipe – it’s so good!!! I’ve tried different marinating times and the longer the better. You definitely notice a difference if you marinate 24+ hours.