Greek style poutine

Ingredients

• 1–2 large potatoes per serving, on average, depending on how hungry people arePotatoes
• As needed for fryingVegetable oil
• To tasteSea salt
• As needed; see the Chicken kokkinisto recipe referenced in the methodChicken kokkinisto, cut into bite-sized pieces
• As needed; from the Chicken kokkinisto recipe referenced in the methodTomato sauce from the chicken kokkinisto
• 2.5 ml (½ teaspoon) per servingDried Greek oregano
• About 30 g (¼ cup) per servingCrumbled Greek feta

Instructions

1. 1

   Prepare the kokkinisto

   Make the Chicken kokkinisto and its sauce using the recipe referenced in the original instructions.

2. 2

   Soak the potatoes

   Peel the potatoes and cut them into slices about 6 mm (¼ inch) thick. Soak in cold water for at least 1 hour; a longer soak is better.

3. 3

   Dry the potatoes

   Drain the potatoes, then dry them with a clean kitchen towel or paper towels.

4. 4

   Heat the oil

   Pour at least 2.5 cm (1 inch) of oil into a deep frying pan or pot and heat it.

5. 5

   Fry the potatoes

   Test the oil with one potato slice. When it starts to sizzle, carefully add more potatoes, taking care not to overcrowd the pan. Fry over medium-high heat for about 15 minutes, or until golden brown on all sides.

6. 6

   Season the chips

   Lift the potatoes out carefully with a slotted spoon and drain in a colander lined with paper towels. While they are still hot, sprinkle with sea salt and oregano.

7. 7

   Fry remaining potatoes

   Repeat the frying and draining process with the remaining potatoes.

8. 8

   Add chicken and sauce

   Arrange the chips in a shallow bowl. Add the chicken kokkinisto, cut into bite-sized pieces, then pour the tomato sauce over the chips and chicken.

9. 9

   Finish with feta

   Scatter over the crumbled feta and, if desired, a little extra dried oregano.

10. 10

    Serve straight away

    Enjoy while the chips are hot.

What is Greek-style poutine?

Poutine is a Quebec dish traditionally built around chips and toppings. This version takes the layered, comforting idea in a Greek direction with chicken kokkinisto, a Greek-style chicken dish cooked in tomato sauce, plus feta and oregano.

The contrast is what makes it work: crisp potatoes meet saucy chicken, while salty feta and aromatic oregano sharpen the rich topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 13g protein, 22g carbs, 9g fat.

The potatoes and tomato sauce provide most of the carbohydrates, while the chicken contributes protein. The frying oil and feta account for much of the fat; serve with a green salad or vegetables to add freshness and balance the plate.

Choose the potatoes and toppings

Potatoes: Use the recipe’s suggested average of one to two large potatoes per person, adjusting to appetite. Cut them evenly so they cook at a similar rate.

Kokkinisto: The chicken and tomato sauce are prepared separately using the referenced recipe, then added to the fried potatoes. Cut the chicken into bite-sized pieces so it is easy to eat with the chips.

Feta: Crumble the feta over the assembled dish at the end. Its salty, tangy flavour balances the tomato sauce.

Why soak and dry the potatoes?

Soaking: The method calls for at least an hour in cold water, with a longer soak if convenient. This gives the cut potatoes time to release surface starch.

Drying: Drain and dry the slices thoroughly before frying. Wet potatoes can make hot oil spit, so take care when adding them.

Fry in manageable batches

Oil depth: The recipe specifies at least 2.5 cm (1 inch) of oil in a deep pan or pot. Use a vessel with enough room to add the potatoes carefully.

Batch size: Add the slices without overcrowding the pan. Fry over medium-high heat for about 15 minutes, following the recipe’s golden-brown cue, and repeat for the remaining potatoes.

Check the texture and assemble

Doneness: Look for potatoes that are golden brown on all sides, then lift them out with a slotted spoon and drain on paper towels. Season with salt and oregano while still hot.

Assembly: Put the chips in a shallow bowl, add the bite-sized chicken and spoon over the tomato sauce. Finish with feta and optional extra oregano just before serving.

Serve it while hot

The chips are at their crispest straight after frying, before the sauce softens them. Prepare the kokkinisto ahead if needed, then assemble the bowls when the potatoes are ready.

A simple green salad or lightly dressed vegetables make a fresh side alongside the saucy, filling poutine.

Recipe notes & tips

• Cut the potatoes into similarly sized slices for more even frying.
• Soak the slices for at least an hour, or longer if you have time.
• Dry the potatoes well before they go into the hot oil.
• Fry in batches rather than crowding the pan.
• Season with salt and oregano as soon as the potatoes come out of the oil.
• Add the sauce shortly before serving to preserve some of the chips’ crispness.

Variations

• Extra oregano: Scatter a little more dried oregano over the feta before serving.
• More feta: Add extra crumbled feta for a saltier, tangier topping.
• Sauce on the side: Serve some tomato sauce separately so diners can control how much goes over their chips.
• Smaller bowls: Divide the chips and toppings into individual shallow bowls for easier serving.

Common mistakes to avoid

• Uneven slices: Cut the potatoes to a similar thickness so they finish frying at roughly the same time.
• Skipping the soak: Soak the sliced potatoes in cold water for at least an hour as directed.
• Damp potatoes: Dry them thoroughly after draining to reduce oil splatter.
• Crowding the pan: Fry in batches so the potatoes have room in the oil.
• Saucing too early: Assemble close to serving time so the chips do not sit under the sauce for long.

How to store

For the best texture, serve immediately after assembly. If storing leftovers, refrigerate the chicken and sauce separately from the chips in covered containers and use within 3 days; reheat the chicken and sauce until hot, and re-crisp the chips in an oven or air fryer before assembling.

Frequently asked questions