Classic biftekia and chips from Greekish: Everyday Recipes with Greek Roots (page 126) by Georgina Hayden

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Notes about this recipe

  • anya_sf on July 03, 2025

    I used a pound of ground beef and my gold potatoes were larger. Consequently, everything was pretty crowded in the pan (which I lined with parchment as shown in the photo, although it isn't mentioned) and needed to bake 40 min uncovered for the meat to brown and the potatoes to get somewhat crisp. It looked pretty hideous, though, from the meat juices/protein that leeched out. But everything tasted great and my family loved it. (Note to self: 1.5 tsp kosher salt in the beef mixture).

  • bernalgirl on May 10, 2025

    An instant hit, made mostly as written with waxy potatoes and a solid pinch of chile flakes added to the potatoes — which I mixed in a bowl with the seasonings, lemon juice and olive oil, then used the same bowl for mixing the ground beef patties. Although we loved these, the meat mixture was loose before cooking and was very soft when cooked, next time I’d reduce the milk to 50 ml.

  • Deja1 on December 20, 2024

    Delicious! Next time, though, I'll try to get the potatoes crunchier and use less lemon.

  • tui on November 28, 2024

    We really enjoyed this. A very simple meal but the meat patties were so tender and delicious and the lemon potatoes were good too. We had a "Greekish" salad to accompany it. This recipe will definitely be repeated regularly.

  • gamulholland on September 01, 2024

    The meat patties were so flavorful and delicious— everyone was going back for seconds— and the potatoes were also good. Not crispy on the outside, but still good. Also, not too difficult to make and it cooked up quickly and the house smelled amazing. Definitely will repeat.

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