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Potato-Based Greek Dishes Question

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T

toniiv

Active member
As the weather cools down, I’m craving hearty, comforting meals, and I’m really curious about potato-based Greek dishes that are perfect for fall and winter. I know potatoes play a role in so many delicious Greek recipes, but I’d love some specific recommendations to try at home.

Do you have any favorite Greek dishes that really let the potatoes shine? I’ve heard about patates yahni (potatoes stewed with tomatoes and herbs) and the comforting moussaka layers, but I'd love to discover even more—especially if there are any lesser-known regional recipes or unique ways to use potatoes in Greek cooking.

Also, if anyone has tips on seasoning and pairing potatoes with Greek spices and cheeses for that authentic taste, I’d appreciate it!
 
Patatokeftedes

Patates me Spanaki, Potatoes and spinach are slowly braised with tomatoes and herbs with crumbled feta on top
 
If you're looking for comforting, potato-focused Greek dishes, you’re in for a treat! Patates yahni is a great start with its tender, flavorful potatoes simmered in a tomato and herb sauce. But have you tried patates sto fourno? These are roasted potatoes seasoned with lemon juice, garlic, oregano, and olive oil—simple yet packed with flavor. They’re especially delicious alongside roasted meats.

Another warming dish is mpatzinia, a lesser-known potato and cheese pie from northern Greece. It combines layers of thinly sliced potatoes with feta, herbs like mint or oregano, and often a bit of spinach. It’s a good meal that’s perfect for colder days.
 
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Potatoes in Moussaka?

For some reason, my family’s version of moussaka has never included potatoes, and I’m starting to wonder if I’ve been missing something all these years! We’ve always layered it with eggplant, a bit of zucchini, meat sauce, and béchamel, no potatoes. But lately I’ve seen so many recipes (especially from northern Greece) that add a layer of sliced or fried potatoes at the bottom, and people swear it gives the dish more structure and heartiness.

For those who make moussaka regularly — do you include potatoes? If so, where do you place them in the layering: bottom, middle, or alternating with the eggplant? Do they change the texture or make it too heavy? I love the idea of experimenting but don’t want to lose that light, custardy feel of our version. I’d love to hear how your families make it and whether the potato layer is a must!

What pasta do you use for pastritsio?

I usually use the long, hollow macaroni no.2 from Greece when I make pastitsio. It’s the classic kind that gives you those perfect layers that I love. The problem is, I can’t always find it locally, and ordering online isn’t always convenient (or quick).

When I don’t have it on hand, I start to panic a bit. Pastitsio just doesn’t feel the same without the right pasta! I’ve tried ziti, penne, and even bucatini in a pinch, but nothing seems to hold up quite like the Greek version. I’m curious what everyone else does when they can’t find the real thing.

Do you have a favorite substitute that still gives that authentic texture? Or do you swear by only using the traditional Greek macaroni? I’d love to hear what’s worked for others, especially if you’ve discovered any good brands available in the U.S.

Favorite Herbs for Dolmades?

I’ve been experimenting with different herb combinations for dolmades lately, and I’m curious what everyone else uses. Traditionally I’ve seen recipes with dill, parsley, mint, or even a mix of all three — but I’ve found that mint really makes the flavor pop. It gives the filling such a fresh, aromatic lift that balances the rice and olive oil beautifully.

Sometimes I’ll add a touch of dill for depth, or parsley if I want something more earthy, but mint always seems to bring everything together. I’ve also noticed some regions lean heavily on dill, while others skip it entirely.

Do you find that certain herbs make your dolmades taste more authentic or closer to how your family used to make them? Do you adjust depending on whether they’re meat-filled or vegetarian?

What Are You Baking This Holiday Season?

Every holiday season, my kitchen fills with the smell of butter, honey, and toasted nuts, it’s not Christmas without a tray (or three!) of melomakarona and kourabiedes cooling on the counter. I still remember rolling them by hand with my yiayia and dusting everything in sugar until the whole room sparkled.

Now that I bake on my own, I’ve started adding little twists, a drizzle of dark chocolate on the melomakarona, or orange zest in the dough. Some years I even make tsoureki for the holidays instead of waiting for Easter.

I’m curious — what are your Greek holiday baking traditions? Do you stay loyal to the classic recipes, or try modern variations? Any family stories behind your favorite sweets? I’d love to hear what’s in your oven this season and which recipes you can’t celebrate without.

How do you cook okra without it turning slimy?

I grew up eating bamies all summer long in Greece, and it’s still one of my favorite dishes, especially when cooked with onions, tomatoes, and a touch of olive oil. But even after years of making it here in the U.S., I can’t seem to find a consistent way to keep the okra from turning slimy. Sometimes it comes out perfect, tender and flavorful with no stickiness, and other times it gets that slippery texture no matter what I do.

I’ve heard different tricks over the years: soaking in vinegar, roasting before stewing, not stirring too much, or using smaller pods. But none of them seem to work every time.

For those of you who also love traditional Greek bamies, what’s your secret? Is it all about the freshness of the okra, or is there a step in the cooking process that really makes the difference?
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