In Greek: πατάτες τηγανητές, pronounced pah-TAH-tess tee-ghah-nee-TESS
Like most of us, I've made countless fried potatoes (french fries) over the years, but every time I've eaten them in a Greek home, they've been crispy and delightful. Here's the secret, whether you use a deep fryer or frying pan.
Note: Greeks enjoy fried potatoes as a meze, side dish, and as a main dish for a light meal.
- 2 large baking potatoes
- 2 teaspoons of sea salt
- olive oil for frying
Peel the potatoes and slice into thin rounds, slices, or smaller pieces, according to preference. Soak in cold water for 15-30 minutes, rinse well, and pat dry. Salt before frying.
Closed deep fryer: Bring to 355F (180C), 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.
Frying pan: In a deep frying pan, heat 1 to 1 1/2 inches of oil over high heat before adding potatoes. Fry 4-5 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.
Yield: serves 6 as a meze or side dish
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.