Crispy Potatoes Recipe

1. Prepare and par-cook potatoes

Wash potatoes thoroughly. If using large potatoes, cut into 1- to 1.5-inch pieces; if using baby potatoes, halve them. Place potatoes in a pot and cover with cold water, season with 1/2 tsp kosher salt. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a knife (about 8–10 minutes depending on size). Do not overcook — they should hold shape.

2. Dry and roughen surface

Drain potatoes in a colander and let steam-dry for 2 minutes. Return them to the dry pot and shake over low heat for 1 minute to roughen their edges (this helps create extra crispiness).

3. Roast until crispy

Preheat oven to 230°C (450°F). On a rimmed baking sheet, combine 3 tbs olive oil, 1 tbs butter, chopped rosemary, minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the potatoes and toss to coat evenly so the oil and herbs get into the roughened surfaces. Spread potatoes out in a single layer, cut side down where applicable, leaving space between pieces. Roast 30–40 minutes, turning once halfway, until golden-brown and very crispy. Finish with a sprinkle of flaky sea salt immediately after they come out of the oven.

4. While potatoes roast, make the crema. Combine 1/2 cup sour cream, 1/4 cup Greek yogurt, 3 finely sliced scallions (reserve a small amount of green tips for garnish), 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Whisk until smooth. Taste and adjust acidity or salt as needed. Chill until ready to serve; if too thick to pipe or spoon, thin with up to 1–2 tsp water or milk to reach a spoonable consistency.

5. Portioning: For passed appetizer service, transfer warm crispy potatoes to a shallow warming tray or portion onto small spoons/mini plates. Dollop or pipe about 1 teaspoon of scallion crema onto each potato piece or plate (adjust to guest preference).

6. Finish with mizithra: Immediately grate or crumble about 1 teaspoon (approx. 3–5 g) of mizithra over each portion so the cheese gently softens on the warm potatoes. Sprinkle reserved scallion tips for color and an additional light pinch of flaky sea salt if desired.

7. Serve hot: Best served immediately while potatoes are crisp. Hold in a low-warm oven (under 90°C / 200°F) for no more than 20 minutes if necessary; refresh crispness under high broil for 1–2 minutes if they soften.