Shaken Potatoes

A delicious take on roasted potatoes with the perfectly crispy outside.

Course Side Dish

Cuisine Greek

Keyword baked potatoes, crispy potatoes, greek potatoes, holiday recipes, roasted potatoes, shaken potatoes, side dish recipe, vegan side dish, vegan side recipe

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 278.7

Author carleigh

Equipment

large pot
Sheet pan
Parchment or reusable liner

Ingredients

10 medium yukon gold potatoes chopped into 1-1½ inch pieces
1 lemon juiced
2½ tbsp extra virgin olive oil or avocado oil
1 tbsp grainy dijon mustard
2 tbsp dried oregano or 1 handful fresh parsley
1 tsp salt

For serving:

Fresh chopped parsley and a dipping sauce as desired

Instructions

Preheat the oven to 425F and prepare a baking sheet with parchment or a reusable liner.
To a large pot, add the potatoes, along with water until they are submerged. Salt the water like the sea, with around a tablespoon of salt.
Bring the water to a boil, and boil the potatoes until fork tender, approximately 15 minutes.
Drain the potatoes, and return them to the pot you boiled them in. Add the lid to the pot, and vigorously shake them, until the potatoes skin is roughened and disheveled.
Now, add the lemon, mustard, olive oil, dried herbs and additional salt. Stir until the potatoes are coated.
Transfer the potatoes to the prepared baking sheet, and roast in the oven for 20 to 25 minutes, until completely crispy.
Enjoy immediately tossed with chopped fresh parsley and your dipping sauce of choice.

Notes

If you can't get your hands on Yukon gold potatoes, use red potatoes or even russets (just expect a fluffier interior).

Use your air fryer or the fan setting on your oven to speed up the process. This is also useful if you only have access to an air fryer.

Add your preferred seasonings, such as garlic powder, smoked paprika, or chili flakes.

While this recipe is for a side dish, you can enjoy it as a simple meal too.

Nutrition