• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Greek Foodie logo

  • MY GREEK PANTRY
  • ABOUT
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Hello!
  • My Greek Pantry
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Eat Like A Greek » Amazing Homemade Greek Fries - Patates Tiganites

    Amazing Homemade Greek Fries - Patates Tiganites

    Last updated September 23, 2021. Originally posted September 10, 2021 By Jenny Skrapaliori-Graves. 14 Comments.

    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    34 Shares
    Jump to Recipe Print Recipe

    Impossible to resist crispy Greek fries, patates tiganites are oven-baked and finished in a hot cast-iron skillet with olive oil. Served with oregano, paprika, and feta they will be your most requested dish.

    A platter with greek fries on a parchment paper with crumbled feta and herbs and seasonings.

    It is true that there are few foods that give such pleasure as crispy delicious fries that have just come out of the fryer.

    What are greek fries

    Greeks eat a lot of fries. We call them patates tiganites. There is no taverna order without a couple of plates of crispy fries. At home they are mostly homemade, very rarely they will be coming out of a freezer bag. Greeks usually fry potatoes in olive oil. It is a myth that olive oil can not handle high heat. We actually fry almost everything in olive oil and it gives a unique flavor to fries, fritters, fish and fishcakes, etc. Sure, vegetable oils such as sunflower oil might be used occasionally but olive oil is the main cooking oil in Greece.

    This Greek fries recipe is simple yet produces very flavorful and crispy results. They are not deep-fried but oven-baked for an hour and a half in a 350°F oven. They are cut in thin wedges and get crispy in a hot skillet with olive oil. Served with a mix of sea salt, freshly ground pepper, dry oregano, and smoked paprika they are delicious and literally disappear from the table in record time.

    Here is what you need to make these fries

    Potatoes, small containers with olive oil, salt, oregano, paprika, oregano sprigs and a pepper grinder on a butcher block.

    Potatoes. I use Yukon gold or russet potatoes. I never peel them (totally optional). Yukon golds have thin skin that crisps up nicely. Russets have thicker skin that develops crunchy lovely edges. 

    Sea salt and freshly ground pepper. I rub the potatoes with coarse sea salt. You can use whatever you have handy.

    Olive oil. I always use extra virgin olive oil (or light olive oil for deep frying). Avoid blends, they are of dubious quality and not worth the money.

    Dry oregano. You can substitute with Italian seasoning or herbs de Provence.

    Smoked paprika. It will add a delicious, subtle smoky sweet pepper flavor, without any heat. You can also use Chipotle pepper powder, as a good substitute.

    Fresh oregano leaves. Other herbs like chopped rosemary leaves, thyme leaves or chopped sage will work just as well. If no fresh herbs are available, don't sweat it, the dry oregano is enough.

    Feta cheese for serving (not shown above). Get a block of feta and crumbled it yourself. Avoid the pre-crumbled feta available in supermarkets, it is too dry. Goat cheese will also work great.

    How to make these fries

    Five potatoes with salt in a cast iron.

    Preheat oven to 350°F.

    Scrub the potatoes clean. Dry them well and rub them with olive oil and sea salt. Place them in an oven-proof pan and bake in for 1 hour and 30 minutes.

    A hand cutting potatoes in wedges.

    Let the potatoes cool for 20 minutes so they are easy to handle and then cut them into thin wedges.

    I never take the skin off, I love how it gets crispy and delicious. By all means, you can peel the potatoes if you prefer.

    Potato slices frying in a cast iron pan.

    Heat a couple of tablespoons of olive oil in a skillet and fry the potato wedges in batches for 5-6 minutes total. Turn each fry 2-3 times tops to get crispy all over. Don't handle them too much, just make sure they don't stick to each other and let them develop nice crisp edges.

    Close up of greek fries with feta and herbs.

    This Greek fries seasoning is very simple. You will season freshly ground pepper to taste. Add some more sea salt if you need to. Sprinkle some crumbled feta cheese, a tablespoon of dry oregano and one teaspoon of smoked paprika. You can also sprinkle some fresh herb leaves on top, like fresh oregano, chopped rosemary leaves, or thyme.

    What to eat with Greek fries

    It goes without saying that you can eat these right off the pan-careful it's hot!

    Nevertheless, I call these my feta fries. I LOVE "patates tiganites" with feta, it is a match made in heaven. In the same awesome category is pairing with a whipped spicy feta dip called tirokafteri. Another great sauce to serve them with is tzatziki dip.

    Greek fries go hand in hand with souvlaki. Sometimes they are included in the rolled-up pita with the other ingredients. In the summer after the beach, a plate of fresh crispy potato fries next to a cool greek tomato salad is often the best lunch one can have.

    Have you tried fries in with a stew? Smothering these greek fries in a decadent red wine beef stew sauce is a must. This beef stew with eggplant is also ideal for wild fry dipping.

    A platter with greek fries on a parchment paper with crumbled feta and herbs and seasonings.

    If you love this Greek fries recipe, you will also love these lemon potatoes with garlic and oregano.

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

    WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.

    Close up of greek fries with feta and herbs.

    Homemade Greek Fries - Patates Tiganites

    by Jenny | The Greek Foodie
    Impossible to resist crispy Greek fries-patates tiganites are oven-baked, finished in a hot skillet, and served with a sprinkle of feta, smoked paprika and oregano.
    4.86 from 14 votes
    Print Recipe
    Prevent your screen from going dark
    Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr 20 mins
    Resting time 20 mins
    Course Main, Side Dish
    Cuisine Greek
    Servings 4
    Calories 402 kcal

    Equipment

    • baking sheet
    • cast iron skillet

    Ingredients
      

    • 5 potatoes yukon gold or russet, large
    • 1 tablespoon coarse sea salt
    • ½ cup olive oil total

    Seasoning for serving

    • 1 tablespoon dry oregano
    • 1 teaspoon smoked paprika or to taste
    • freshly ground pepper to taste
    • 1 tablespoon fresh oregano leaves optional
    • ¼ cup feta cheese crumbled

    Instructions
     

    • Preheat oven to 350°F
    • Scrub the potatoes clean. Dry them really well, rub them with olive oil and sea salt and place them in an oven-proof pan.
      Bake in for 1 hour and 30 minutes.
    • Let potatoes cool for 20 minutes then cut them into thin wedges.
    • Heat 2 tablespoons of olive oil in a cast-iron skillet.
      Fry potato wedges in batches for 5-6 minutes total. Turn each fry 2-3 times to get crispy all over.
    • Remove fries when they are golden and have crispy edges and place them in paper towels to absorb the oil.
      Transfer to a serving dish and sprinkle sea salt and freshly ground pepper to taste, a teaspoon (or more if you like) smoked paprika, a tablespoon of dry oregano, and some fresh oregano or another herb such as thyme if you like.
      Serve immediately.

    Notes

    • While frying the potatoes, don't stir them constantly. Just a couple of times is enough, so they do not stick together and develop nice crispy edges.
    • I always fry in olive oil because it gives a delicious flavor and aroma to the potatoes and it is so much healthier than any other vegetable oil.
    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 402kcalCarbohydrates: 37gProtein: 4gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 13mgPotassium: 895mgFiber: 5gSugar: 2gVitamin A: 4IUVitamin C: 42mgCalcium: 26mgIron: 2mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Amazing Homemade Greek Fries - Patates Tiganites
    « Perfect Tzatziki Sauce
    Homemade Traditional Greek Pork Gyros »

    Primary Sidebar

    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

    EAT LIKE A GREEK!

    Fried halloumi and tomatoes on toast, on a plate with a cloth napkin, tomatoes and fresh herbs.

    Fried Halloumi And Tomato Toast

    A piece of Meyer lemon olive oil cake with whipped cream and berries on a plate, at the back a cake on a platter.

    Sunny Lemon Olive Oil Cake

    Three pieces of saganaki, greek fried cheese with arugula leaves and chutney on a plate.

    Saganaki-Greek Fried Cheese With Tomato-Pepper Chutney

    Butter milk chicken thighs with orzo in pan with a spoon.

    Buttermilk Chicken Thighs With Lemon Garlic Orzo

    Two loaves of Tsoureki and a couple of slices on a table.

    Tsoureki Bread-The Greek Brioche

    Comfort Food

    Feta Cheese Puff Pastries With Leeks And Dill

    Vegetarian Moussaka With Plant Based Beef

    A plate with soutzoukakia-cumin meatballs.

    Cumin Meatballs In Red Sauce - Greek Soutzoukakia

    Low Carb Turkey Meatballs & Gravy

    A plate with spaghetti and greek tomato basil sauce

    Greek Spaghetti Sauce With Tomatoes & Basil

    Three pizza boats, peinirli on a platter.

    Easy Peinirli - Greek Pizza Boats

    Footer

    © 2022 · The Greek Foodie · All Rights Reserved