|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 108g||139%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||4%|
|*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.|
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 potatoes (baking)
- 2 teaspoons of salt (sea)
- 3 inches of olive oil (for frying)
Peel the potatoes and slice into thin round, slices, or smaller pieces, according to preference.
Soak in cold water for 15 to 30 minutes, rinse well, and pat dry.
Salt before frying.
Closed deep fryer:
Bring to 355 F (180 C), lower the basket and fry for 7 minutes.
Raise the basket and allow oil to come to full heat again.
Lower the basket and cook for 5 minutes more.
Lift the basket and let drip for two minutes. Serve hot.
In a deep frying pan, heat 1 to 1 1/2 inches of oil over high heat before adding potatoes.
Fry 4 to 5 minutes uncovered, stirring occasionally so they don't stick.
Cover the pan and let cook until golden brown.
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.