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Patates Tiganites (Frιed Potatoes, the Greek way)


This looks like a very simple recipe but it took me quite a long time to accomplish a nice crispy taste yet soft inside.   What makes these potatoes different from any other and so tasty is that they are fried in olive oil.

Patates Tiganites (French fries the Greek way)


Olive oil

About 1 big potato per person.


Peel and wash potatoes. Cut them into slices about 1 cm thick and then into sticks). Place in a bowl with cold water so that they do not get black.

Heat the olive oil (which should be enough to cover the potatoes). The oil must be hot but not smoking. Drain potatoes in a strainer and add salt. We know that oil is ready if we place our hand above frying pan and feel the heat. Until we know this by experience try this: after 2 – 3 minutes put the first piece of potato in the hot oil and if floats and starts sizzling, your oil is ready and put potatoes gradually so long as they are covered by the oil. Don’t stir before 5 minutes have passed and then stir occasionally until the desired colour.

Serve hot sprinkling some oregano and extra salt on top.

Note:  Never fry the potatoes twice in the same oil but  you may use this oil one more time to fry fish, or schnitzel or meatballs or use it in an oven roast and then discard the remaining.


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