I need an authentic greek roasted potatoes recipe...?

Question

I've searched online and found various recipes but when made they all suck and taste nothing like the versions I get when I go out. A friend visited Greece a couple years back and said they use mustard in their versions, dont know what type of mustard but that was the item that made it different but I cant find any recipes with it listed. Has anyone got a really good recipe or know about the mustard?

Answer 1

I am Greek and never saw my Yia Yia making it with mustard of any type. Use regular potatoes quarter them length wise boil them until fork tender. Drain let cool this is important because if they don't cool they will fall apart. Once they cool place on cookie sheet and cover in olive oil and sprinkle with oregano and lemon juice. I use a spice mix that I get in the grocery store that is a "Greek" mix and i love it. Once seasoned place in oven at 350 for about 15-20minutes until brown and crispy on the ends.

Answer 2

Authentic Greek Roasted Potatoes

Answer 3

As a chef and working with and in many greek restaurants, I never used mustard , mainly I used olive oil,, garlic, paprika, oregano, the potatoes, tossed in a bowl and then when placed in a hot roast pan adding fresh lemon juice.

As the roasted and turning them every so often, just make sure they are browning evenly, sometimes adding more lemon juice only to keep them moist, and at the end I added parsley, just barely chopped and the salt and pepper.

I generally cut the potatoes in quarters or if larger in 1/8ths, it tkaes a good hour at 375-400 degree.

Answer 4

This could be what you are looking for. It's the closes to a description of mustard I could find.

Skordalia (Greek Potato Dip)

3 lrg Potatoes
x Reserved potato cooking
Water
3 x 4 teaspoons fresh garlic,
Mashed & chopped
1/2 cup Lemon juice
2 cup Fat-free mayo

Peel and boil potatoes. Drain (save some of the cooking water), cool, mash with garlic. Mix in lemon juice, then mayo. Mix until well incorporated.
Add potato-cooking water as need to thin slightly. Chill before using.
Makes just under 3 cups.

Answer 5

GREEK POTATOES WITH LEMON VINAIGRETTE

1 1/2 cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-salt chicken broth




Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)

Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

Makes 4 servings.

Answer 6

http://www.faliraki-info.com/susie/greek%2Drecipes/

this seems to be a good place to start. The Library is a great place for cookbooks of all kinds too.