Greek Style Potatoes: Three Different Recipes 

Greek Style Potatoes

Three Different Recipes

 

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Greek Mashed Potatoes: Skordalia

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Ingredients: 

  • 1 pound of potatoes
  • 8 garlic cloves, minced
  • Pink Himalayan sea salt
  • Pinch of oregano
  • Ground pepper
  • Extra Virgin olive oil
  • 1/2 cup water
  • 1 lemon, reserve juice
  • 2 tablespoons apple cider vinegar

Method:

  1. Boil potatoes in large pot, in salted water. Cook until potatoes are tender, and remove from heat.
  2. Mash the potatoes in a mixer, along with the garlic, salt, pepper, oregano, olive oil, water, lemon juice, and vinegar.
  3. Only mix a few seconds until ingredients are well blended. Make sure you do not over mix.
  4. We typically eat Skordalia served cold, but you can enjoy it either warm or cold.
  5. Serve with fish, chicken, or any side vegetables.

 

Greek Style Potatoes: Patates Sto Fourno

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Ingredients:

  • 5 medium russet potatoes
  • 1 tablespoon dry oregano
  • 1 tablespoon dry basil
  • Juice of two lemons, reserve some juice for the final touch
  • 3/4 cup of extra virgin olive oil
  • 2 garlic cloves, whole
  • Pink Himalayan sea salt
  • 1/2 cup water
  • Ground black pepper

 

Method:

  1. Preheat oven to 350 degrees. Place potatoes in a large baking dish, making sure to layer the potatoes on top of each other. Drizzle olive oil over the top, and add water, herbs, garlic, lemon juice, and salt & pepper.
  2. Bake for 1 hour, or until the juice has evaporated. The potatoes will be golden brown on top. (If the potatoes are dry, add another 1/4 cup of water to add over the potatoes.)
  3. Serve with fresh oregano over the top, and a drizzle of olive oil.

 

Fried Greek Potatoes: Patates Tiganites

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Ingredients:

  • 4 large russet potatoes
  • Extra virgin olive oil
  • 2 tablespoons oregano
  • 1 tablespoon basil
  • 1 lemon, reserve juice
  • Sea salt

Method:

  1. In a large saucepan, add the oil over medium heat.
  2. Peel potatoes, and cut your potatoes into chips.
  3. Place potatoes into hot oil, and fry until each side of the potato is golden brown.
  4. (I love when they are crisp, so I cook mine for quite a while.)
  5. Remove from oil, and drain oil over a plate, lined with a paper towel.
  6. Season with spices, lemon, and salt.

 

 

**There you have it, three different ways to make Greek style potatoes!! I hope you enjoy this post as much as I did.

From Kouzounas Kitchen to your home, Kali Orexi. 

 

This post is brought to you by Kouzounas Kitchen. Each photo has full credit to Kouzounas Kitchen. You may not re-use any of these photos, without permission to this site owner. Thank you.

 

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36 Comments »

  1. WOW! I’ve just made your skordalia and it came out super delicious! I mashed the potatoes simply with the fork and added all the ingredients listed. I found the addition of oregano a big improvement compared to the recipe I used before! Thanks a lot for posting this recipe!

    Liked by 1 person

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