Greek Fried Potatoes (Patates Tiganites)
Updated: 5 days ago
Greek Fried Potatoes (Patates Tiganites / Πατάτες Τηγανητές) are a classic Greek side dish made with hand-cut potatoes fried in olive oil until crisp and golden, then finished with sea salt and Greek oregano. Simple, rustic and full of flavour, they’re perfect served alongside grilled meats, seafood or as part of a Greek mezze spread.
About These Greek Fried Potatoes
Patates Tiganites simply means fried potatoes, and they are one of those simple dishes you’ll find served in tavernas throughout Greece. Unlike perfectly uniform French fries, Greek fried potatoes are traditionally cut by hand, fried until golden and seasoned while piping hot.
They are also very close to home for me. Growing up, these potatoes were on our table all the time. Mum would make them for my father and brothers, and they were always served simply with plenty of sea salt and Greek oregano - no sauce and no feta. That is still my favourite way to eat them. The Greek oregano is what makes them especially good, adding its unmistakable aroma and flavour as soon as it hits the hot potatoes.
Watch How to Make Patates Tiganites
Helpful Tips for the Best Greek Fried Potatoes
Cut them by hand.
Rustic, slightly uneven chips are exactly what you want.
Use good-quality olive oil.
It adds flavour as the potatoes fry.
Don’t overcrowd the pan.
Keep the potatoes mostly in a single layer so they fry rather than steam.
Season while hot.
Add the sea salt and Greek oregano as soon as the potatoes come out of the oil.
Be generous with the oregano.
Rub it between your fingers as you sprinkle it over the potatoes to release its aroma.
What to Serve with Greek Fried Potatoes
Greek Fried Potatoes - Patates Tiganites
Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Recipe Category: Sides, Vegetarian
Recipe Cuisine: Greek
INGREDIENTS
500 g potatoes, peeled
Quality olive oil, for frying
½ teaspoon sea salt, or to taste
1 teaspoon dried Greek oregano, or to taste
To serve
Feta, served on the side
INSTRUCTIONS
Cut the potatoes
Peel the potatoes and slice them by hand lengthways into rustic chip-shaped pieces, approximately 1 cm thick. They don't need to be perfectly even, that's part of their homemade Greek style.
Heat the olive oil
Pour enough olive oil into a large deep frying pan or heavy-based pan to come approximately 2–2.5 cm up the sides. Heat over medium-high heat until hot but not smoking. Add one piece of potato to test it; the oil should immediately bubble around it.
Fry until golden
Carefully add the potatoes in a mostly single layer. A little overlapping is fine, but don't overcrowd the pan. Fry for approximately 4–5 minutes, or until golden underneath. Turn the potatoes and continue frying for another 4–5 minutes, or until golden on both sides and tender inside. Cooking time may vary slightly depending on how thickly the potatoes are cut.
Scoop them out
Using a slotted spoon or spider strainer, lift the potatoes from the oil. For a less oily finish, briefly transfer them to a plate lined with paper towel. Otherwise, serve them straight onto a platter as we often do in Greece.
Season generously
While still piping hot, sprinkle generously with sea salt and Greek oregano. Rub the oregano lightly between your fingers as you sprinkle it over the potatoes to help release its beautiful aroma. Serve immediately.
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Margaret Pahos @CreateCookShare
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