Authentic Greek Olive Oil Fries – Patates Tiganites

Ingredients

• 2–3 mediumpotatoes
• 120 ml (½ cup), or moreolive oil
• to tastesalt
• to taste (optional)dried oregano
• to taste (optional)feta
• to taste (optional)lemon

Instructions

1. 1

   Cut and soak

   Peel the potatoes and cut them into long pieces; they do not need to be perfectly even. Soak them in a bowl of water for at least 1 hour. Drain, put them in a bowl, add salt and toss by hand so all the pieces are coated.

2. 2

   Add the oil

   Choose a pot or pan that can hold the potatoes in a single layer. Pour in enough olive oil to reach about 2.5 cm (1 inch) deep.

3. 3

   Fry the potatoes

   Heat the oil over medium heat. When it starts to sizzle, at about 166°C (330°F), add the potatoes. Fry for about 5 minutes, gently stirring a few times to stop them sticking. Lower the heat and fry for another 5 minutes, then raise it slightly and fry for 2–3 minutes more, until golden.

4. 4

   Drain the fries

   Set paper towels on a plate. Lift out the fries with a slotted spoon and place them on the towels, then cover them with another paper towel to absorb excess oil.

5. 5

   Season and serve

   Transfer the fries to a serving plate and sprinkle with dried oregano and a little more salt if needed.

6. 6

   Add accompaniments

   Serve with feta and lemon if you like.

What are patates tiganites?

Patates tiganites is the Greek name for fried potatoes, a familiar home-style dish served as a side or snack. This version uses olive oil and keeps the potatoes in rustic, long-cut pieces rather than aiming for uniform chips.

The method combines a long soak with frying at changing heat levels. Oregano, feta and lemon are optional finishes that bring savoury, tangy and fresh notes to the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 5g protein, 39g carbs, 15g fat.

The potatoes provide most of the carbohydrates, while olive oil supplies most of the fat; the optional feta adds protein and more fat. For a balanced plate, serve a portion with vegetables and a protein-rich accompaniment such as grilled fish or beans.

The potato and the soak

Cut size: Long pieces with some variation are fine, but try to keep very thick pieces from being much larger than the rest so they cook at a similar pace.

Soaking: Leave the potatoes in water for at least an hour, as directed. Drain them thoroughly before salting and adding them to hot oil; excess water can cause splattering.

Frying in olive oil

Oil depth: Use a pot or pan wide enough to fit the potatoes in one layer, with oil about 2.5 cm deep. The stated 120 ml is a guide; the pan’s width affects how much is needed to reach that depth.

Heat: The recipe gives about 166°C as the initial temperature, then calls for lower heat and a slight increase at the end. Keep the oil gently sizzling rather than letting it smoke.

Getting the texture right

Stirring: Move the pieces gently a few times during the first 5 minutes so they do not stick. Avoid constant stirring, which can break up softer edges.

Colour: The final 2–3 minutes at slightly raised heat are for developing a golden exterior. Check the thickest pieces for tenderness before draining.

Seasoning and serving

Oregano: Sprinkle dried oregano over the fries while they are hot so its aroma can lift from the warm surface. Add extra salt only after tasting, since the potatoes have already been salted.

Accompaniments: Serve feta alongside and squeeze lemon over the fries if wanted. They also work as a side with grilled vegetables, fish or meat.

Timing and equipment

Soaking time: The potatoes need at least an hour in water, so start ahead; the recipe’s 75-minute total may not include that full soak.

Pan choice: A broad pan helps keep the potatoes in one layer, while a slotted spoon makes it easier to lift them out of the oil and onto paper towels.

Recipe notes & tips

• Keep the potato pieces roughly similar in thickness for more even cooking.
• Dry the drained potatoes well before they go into the hot oil to reduce splattering.
• Use a pan wide enough to keep the potatoes in a single layer.
• Stir gently a few times during the first stage so the pieces do not stick.
• Taste before adding the final pinch of salt, especially if serving with feta.
• Serve soon after frying for the best texture.

Variations

• Lemon finish: Squeeze fresh lemon over the fries just before serving.
• Feta topping: Crumble feta over the hot fries for a salty, creamy contrast.
• Herb change: Replace or supplement the oregano with dried thyme.
• Garlic note: Add a little finely grated garlic to the serving plate before tossing the fries through it.
• Spicy finish: Add a pinch of chilli flakes with the oregano.

Common mistakes to avoid

• Skipping the soak: The potatoes may retain more surface starch; soak them for at least an hour as directed.
• Adding wet potatoes: Water can make hot oil spit; drain and dry the pieces thoroughly first.
• Overcrowding the pan: The potatoes will not sit in one layer; use a wider pan or fry in batches.
• Letting the oil smoke: The oil is too hot; reduce the heat and wait for steady sizzling.
• Stirring roughly: Pieces can break apart; turn them gently with a spoon.
• Salting without tasting: Feta can make the finished plate saltier; check before adding extra.

How to store

These fries are best served straight away. If needed, refrigerate leftovers in a covered container for up to 2 days, then reheat in a hot oven until warmed through; they will be less crisp than freshly fried.

Frequently asked questions