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d_kakavouli

Active member
I’ve been trying to make Greek lemon potatoes, but they’re not turning out as crispy as I’d like. I usually prepare a simple ladolemono (olive oil, lemon juice, and seasoning), drizzle it over the potatoes, and bake them, but they end up soft and a bit soggy rather than golden and crispy.

I’ve read some recipes that suggest parboiling or adding a little flour, while others mention using a hot oven or even roasting them in chicken broth first. There are so many methods, and I’m not sure which one works best for that crispy texture on the outside while keeping the inside soft and fluffy.

Does anyone have a tried-and-true technique or tips for making them crispy? Mine end up soft. I don't know if the heat is too low, there's too much ladolemono, or if I even shouldn't do that?
 
Getting perfectly crispy Greek lemon potatoes is all about technique! Here are some key tips:
  1. Use the right roasting method – Instead of drizzling the ladolemono upfront, roast the potatoes in a mix of olive oil, broth, lemon juice, and seasonings at a high temp (425°F/220°C). The liquid should mostly evaporate as they cook.
  2. Don't overcrowd – Spread the potatoes in a single layer with space between them. Crowding traps steam, making them soft.
  3. Flip & roast dry – Once most of the liquid is absorbed, flip the potatoes and let them roast dry for the final 15-20 minutes to crisp up.
  4. Optional crisping tricks
    • Toss with a light dusting of semolina or flour before roasting.
    • Parboil for 5 minutes first, then drain and shake them in the pot for a rougher texture.
 

Cooking Peloponnese Specialties at Home?

I recently traveled to the Peloponnese and absolutely fell in love with the food. From the incredible olive oil of Kalamata to hearty dishes like lamb kleftiko and lahanodolmades, everything was delicious. Now that I’m back home, I’d love to recreate some of the region’s specialties in my own kitchen.

Which traditional Peloponnesian dishes are the easiest to make at home? I’m especially interested in recipes that don’t require hard-to-find ingredients. Are there any must-try stews, simple meze, or seafood dishes that capture the flavors of the region? Also, any tips for making authentic sauces or using Greek herbs would be greatly appreciated!

Looking forward to hearing your recommendations—especially from anyone who has experience cooking these dishes. Thanks!

First Time Making Diples - Tips?

I’m planning to make Greek diples for the first time and want to make sure they turn out as crispy, golden, and delicious as they should! I’ve read that getting the dough just right is key, but I’d love some expert advice before I start.

A few questions:
  • What’s the best way to roll the dough thin enough without tearing it?
  • Any tips for keeping the oil at the right temperature so they fry evenly?
  • How do you get that perfect spiral shape while frying?
  • Is there a trick to making sure the honey syrup coats them well without making them soggy?
I’d also love to hear about any common mistakes to avoid or little secrets that make a big difference.

Stifado Recipe (Made with Beef)

Ingredients:​

  • 2.2 lbs beef chuck or stewing beef, cut into large chunks
  • 3 ½ cups pearl onions (or small shallots), peeled
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • ¾ cup red wine
  • 1 ¾ cups (14 oz can) chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground allspice
  • ½ tsp ground cumin (optional)
  • Salt and black pepper to taste
  • 1 tsp sugar (optional, balances acidity)
  • 1 cup beef broth or water

Instructions:​

1. Prepare the Beef:​

  • Pat the beef dry with a paper towel and season with salt and pepper.
  • Heat 2 tbsp olive oil in a large pot over medium-high heat.
  • Sear the beef in batches until browned on all sides, then remove and set aside.

2. Cook the Onions:​

  • Add the remaining 1 tbsp olive oil to the pot.
  • Sauté the pearl onions until caramelized (about 5-7 minutes).
  • Add the garlic and cook for 1 more minute.

3. Deglaze and Simmer:​

  • Pour in the red wine vinegar and red wine, scraping up any browned bits from the bottom of the pot.
  • Let the alcohol cook off for 2-3 minutes.
  • Stir in the chopped tomatoes, tomato paste, beef broth, and all spices (cinnamon, cloves, bay leaves, oregano, allspice, and cumin).
  • Return the beef to the pot, mix well, and bring to a boil.

4. Slow Cook:​

  • Reduce the heat to low, cover, and simmer for 2-2.5 hours, stirring occasionally.
  • If the sauce thickens too much, add a little more broth or water.
  • The stew is ready when the beef is fall-apart tender and the onions are soft.

My Recipe for Tirokefteri

Any tweaks I should make? I put all the ingredients in a food processor and pulse until creamy.
  • 8 oz Greek feta cheese, crumbled
  • 2 tbsp Greek yogurt (optional, for extra creaminess)
  • 1 roasted red bell pepper (jarred or fresh, skin removed)
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice or white wine vinegar
  • 1 small garlic clove, minced (optional)
  • ½ - 1 tsp red chili flakes (adjust to taste)
  • ½ tsp dried oregano
  • Freshly ground black pepper, to taste

Tips for making skordolia to be creamy?

I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.

I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.

Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?
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