Patates Tiganites: Greek Fried Potatoes Recipe

Greek fried potatoes
Louise Lister / Getty Images
  • Total: 42 mins
  • Prep: 30 mins
  • Cook: 12 mins
  • Yield: 6 (6 servings)
Nutritional Guidelines (per serving)
1001 Calories
108g Fat
11g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 (6 servings)
Amount per serving
Calories 1001
% Daily Value*
Total Fat 108g 139%
Saturated Fat 15g 75%
Cholesterol 0mg 0%
Sodium 783mg 34%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Protein 1g
Calcium 9mg 1%
*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. Here's the secret, whether you use a deep fryer or frying pan. You can make , too. 

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.

Ingredients

  • 2 large potatoes (baking)
  • 2 teaspoons of salt (sea)
  • 3 inches of olive oil (for frying)

Steps to Make It

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

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

  3. Salt before frying.

Closed deep fryer:

  1. Bring to 355F (180C), 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 two 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 4-5 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.