Preheat the Oven

Wash and scrub the Yukon Gold potatoes. Cut them into quarters or similar-sized chunks to ensure even cooking.

Prepare the Potatoes

In a large mixing bowl, combine the cut potatoes with olive oil, salt, black pepper, and chopped rosemary. Toss until the potatoes are evenly coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper to prevent sticking.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and roast for about 30-35 minutes, or until the potatoes are golden brown and crispy. Flip the potatoes halfway through for even crisping.

Roast in the Oven

In a small bowl, mix together the sour cream, chopped scallions, lemon juice, and salt. Stir until well combined.

Combine Ingredients

Taste the scallion crema and adjust the salt as needed.

Adjust Seasoning

Once the potatoes are roasted and crispy, remove them from the oven and let them cool slightly.

Plate the Dish

Serve the crispy potatoes topped with a generous amount of grated Mizithra cheese and a side of scallion crema for dipping.

crispy potatoes

Recipe information

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