Crispy Country Fried Potatoes

These crispy country-fried potatoes, horiatikes patates tiganites are oven-baked then finish cooking in the fryer.

Course Main, Side Dish

Cuisine Greek

Prep Time 2

Cook Time 1 30

Refrigeration time 20

Servings

Calories 208kcal

Preheat oven to 350°F
Scrub the potatoes clean. Dry them well and place them in an oven-proof pan—Bake for 1 hour and 30 minutes.
Let the potatoes cool for 20 minutes so they are easy to handle, and then tear them with your hands into chunky pieces.
Place a kitchen towel or paper towel on a large plate and transfer the potatoes. Refrigerate until they are completely cooled.
Fill your deep fryer with sunflower oil and place in high heat. When oil is hot add a batch of the potato chunks and fry for a couple of minutes or until they are golden brown and the edges are crispy.
Drain potatoes from the oil by using the fryer wire basket or a slotted spoon. Place potatoes on paper towels to absorb more oil. Season fries immediately when they are hot with coarse sea salt.
Sprinkle some fresh oregano leaves or dried oregano and serve.

While frying the potatoes, stir just a couple of times, so they do not stick together and develop nice crispy edges.
I use my dutch oven as a deep-fryer for fries, it gets the oil very hot, and the fries come out crispy.

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