Crispy Greek Fries (Patates Tiganites)

Taverna-style Greek fries (patates tiganites): potatoes baked whole, torn into chunks, chilled, then fried until crisp and finished with sea salt, oregano and feta.

Course Main, Side Dish

Cuisine Greek

Prep Time 5

Cook Time 1 40

Cooling & chilling 30

Servings

Calories 229kcal

Author by Jenny Skrapaliori Graves

Equipment

baking pan
Deep fryer or Dutch oven
Deep-fry thermometer
Slotted spoon or spider

Ingredients

5 medium Yukon gold or russet potatoes, about 2 lb / 900 g
2 tablespoons Light olive oil or sunflower oil, for frying (about 3 inches / 7–8 cm in the pot)
1 tablespoon coarse sea salt or to taste
1 tablespoon fresh oregano leaves

Instructions

Preheat the oven to 350°F (175°C).
Scrub the potatoes and dry them well. Place them whole in an oven-safe pan and bake for 1 hour 30 minutes, until tender all the way through.
Let cool for 20 minutes, then tear by hand into chunky pieces.
Spread on a towel-lined plate and refrigerate for 30 minutes, until completely cold.
Heat about 3 inches (7–8 cm) of oil in a deep fryer or Dutch oven to 375°F (190°C), filling the pot no more than halfway.
Fry the potatoes in batches for 2–3 minutes, stirring once or twice, until golden with crispy edges.
Drain on paper towels and season immediately with coarse sea salt.
Sprinkle with oregano, add crumbled feta if using, and serve right away.

Notes

Stir just a couple of times while frying so the pieces don't stick together and the edges get crisp.
I use my Dutch oven as a deep fryer. It holds heat well, and the fries come out crispy.
Never leave hot oil unattended.

Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition