Crispy Potatoes Recipe

Prep potatoes

Preheat oven to 425°F (220°C). Wash the potatoes and leave skins on. If using larger potatoes, cut into 1-inch cubes; if baby potatoes, halve or quarter so pieces are roughly 1 inch.

Parboil (optional but recommended for maximum crisp)

Place cut potatoes in a pot, cover with cold water and add 1/2 teaspoon salt. Bring to a simmer and cook 6–8 minutes until just tender at the edges but still firm in the center. Drain well and let steam-dry in the colander for 2–3 minutes.

Toss and season

In a large bowl, combine the drained potatoes with 2 tbs olive oil and 1 tbs butter (omit butter for vegan). Add chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat evenly.

Roast

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled sheet. Roast in the preheated oven for 25–35 minutes, turning once halfway through, until deeply golden and crisp on edges.

Finish with mizithra

In the last 3 minutes of roasting, sprinkle 1/4 cup grated mizithra evenly over the potatoes and return to oven. The cheese will melt slightly and crisp at the edges.

Make scallion base

While potatoes roast, reserve 1 small green part of scallion thinly sliced for garnish. Roughly chop remaining scallions (white and green). Place them in a small blender or food processor.

Blend crema

Add 1/2 cup sour cream (or vegan yogurt), 2 tsp mayonnaise, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper to the blender with scallions. Blend until smooth and bright green, about 15–30 seconds. If too thick, add up to 1 tbsp cold water to reach a spoonable crema consistency. Taste and adjust salt and lemon if needed.

Chill briefly

Transfer crema to a bowl and chill in the refrigerator while the potatoes finish roasting — it can be served slightly chilled or at room temperature.

When potatoes are golden and crisp, remove from oven and transfer to a serving platter.

Drizzle or dollop scallion crema over the roasted potatoes. Sprinkle the remaining 2 tbs grated mizithra over top and garnish with reserved sliced scallion and chopped rosemary or chives if using.

Serve immediately so potatoes remain crisp. Leftovers can be reheated in a 400°F (200°C) oven for 5–8 minutes to re-crisp; crema is best fresh.