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" Skordy" New Potatoes W/Rosemary Lemon & Olive Oi

I took this recipe from a Vegan Tastes of Greece for a recipe called skordalia which seemed like a dip. I wanted this flavour without dip, so I changed it a bit; hence skordy. I listened to Penulum while making Greek treats which was rather funky do try!

5.0 · 1 reviewsRecipe card by cakeinmyfaceEditorial by recipesvibrant · Updated October 15, 2026
VegetableGreekEuropeanVegan< 60 MinsEasy
" Skordy" New Potatoes W/Rosemary Lemon & Olive Oi

Total time

35 min

Servings

2

Calories

209.7

Category

Potato

These vibrant 'Skordy' New Potatoes offer a rustic Greek-inspired flavor profile defined by punchy garlic and zesty lemon. Perfect for home cooks who appreciate a low-fuss side dish, these crispy, rosemary-infused bites are ideal for those seeking a plant-based addition to any Mediterranean-style spread.

Ingredients

Makes 2 servings

  • 350 new potatoes
  • 1 lemon, zest of
  • 1/2 rosemary
  • 1 olive oil
  • 1 garlic cloves

Method

  1. Preheat oven to gas mark 8 (hot hot hot). Cut your potatoes into 1 inch chunks. (I like wedgey bits that are small). Toss in a bowl the potatoes in the oil with the rosemary and lemon juice and lemon zest and garlic.

  2. Chuck the lot onto a baking tray not forgetting to scrape herbs and oil from the bowl. Bake for twenty minutes while listening to funky tunes and enjoying the yumminess that is to come.

  3. Check that potatoes are firm yet "give" with a fork; squish them a little bit with a fork and put back in oven for another 10 minutes on gas mark 3.

  4. Listen to more tunes. Serve with a squirt of fresh lemon and with Greek or curry or vegan stuff or just eat out of pan. I suggest tatskiki (vegan or not).

  5. You can pulverize this into a dip using more olive oil and lemon juice or eat it chunky. I like chunks.

  6. I reckon this would make an ace potato salad base. I absolutely hate mayonnaise, so there's no chance of me making that ever! However you're welcome to try--I'll let you.

Cook's notes

  • Ensure you cut your potatoes into uniform one-inch chunks to guarantee they reach that perfect 'give' simultaneously without some pieces turning mushy.
  • Don't skip the step of squishing the potatoes with a fork before their final stint in the oven; this increases surface area for maximum crispiness.
  • Always scrape every drop of the rosemary-garlic oil from your mixing bowl onto the tray to ensure the potatoes are thoroughly seasoned and won't stick.
  • The residual heat from the baking tray helps the lemon zest bloom; add a final fresh squeeze of juice immediately before serving to brighten the roasted flavors.

Easy swaps

  • Instead of Rosemary, use Dried OreganoSwapping to oregano leans further into the classic Greek flavor profile and pairs beautifully with the lemon.
  • Instead of New Potatoes, use Baby Yukon GoldsTheir buttery flesh holds up well to the intense heat of gas mark 8 while providing a creamier interior than standard new potatoes.
  • Instead of Garlic cloves, use Garlic ConfitIf you have it on hand, garlic confit adds a deeper, sweeter note that melts into the olive oil more effectively.
  • Instead of Olive oil, use Garlic-infused oilBoost the aromatics even further if you are a garlic lover, though standard extra virgin olive oil is preferred for the best crust.

Frequently asked

Can I make this into a dip as mentioned in the recipe?

Yes, simply blend the roasted potatoes with extra olive oil, a splash of lemon juice, and a pinch of salt until smooth for a creamy, mayo-free spread.

Why do I need to squish the potatoes mid-bake?

Squishing the potatoes breaks the skin and increases the surface area exposed to the heat, creating extra-crunchy, golden edges while keeping the center tender.

What is the best way to serve these as a potato salad?

Allow the potatoes to cool completely, then toss them with fresh herbs like parsley or dill, sliced cucumber, and a vibrant lemon-olive oil vinaigrette instead of mayonnaise.

Are these potatoes too spicy with the garlic?

The high heat of the oven mellows the garlic significantly, turning it into a fragrant, roasted base rather than a raw, sharp bite.

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