Patates Tiganites: Greek Fried Potatoes Recipe

Greek fried potatoes
Louise Lister / Getty Images
Prep: 30 mins
Cook: 12 mins
Total: 42 mins
Servings: 6 servings
Nutrition Facts (per serving)
313 Calories
24g Fat
23g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 313
% Daily Value*
Total Fat 24g 31%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 786mg 34%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 3g
Vitamin C 10mg 52%
Calcium 17mg 1%
Iron 1mg 7%
Potassium 576mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like most of us, you’ve probably made countless fried potatoes (french fries) over the years, but if you’ve ever eaten them in a Greek home, you’ll find they are crispy and delightful.

Greeks enjoy fried potatoes as a meze, side dish, and as a main dish for a light meal.

In Greek, the dish is πατάτες τηγανητές, pronounced pah-TAH-tess tee-ghah-nee-TESS.


  • 2 large baking potatoes

  • 2 teaspoons sea salt

  • 3 inches olive oil, for frying

Steps to Make It

  1. Peel the potatoes and slice into thin round, slices, or smaller pieces, according to preference.

  2. Soak in cold water for 15 to 30 minutes, rinse well, and pat dry. 

  3. Salt before frying.

Closed deep fryer:

  1. Bring to 355 F (180 C), lower the basket and fry for 7 minutes.

  2. Raise the basket and allow oil to come to full heat again.

  3. Lower the basket and cook for 5 minutes more.

  4. Lift the basket and let drip for 2 minutes. Serve hot.

Frying pan:

  1. In a deep frying pan, heat 1 to 1 1/2 inches of oil over high heat before adding potatoes.

  2. Fry 4 to 5 minutes uncovered, stirring occasionally so they don't stick.

  3. Cover the pan and let cook until golden brown.

  4. Remove with a slotted spoon, drain in a strainer or colander and serve.

About draining: Many Greeks do not drain the potatoes on absorbent paper towels, however, this is a matter of preference. If you do drain them, do so for just long enough to get rid of the majority of the excess oil.