GREEK FRIED POTATOES

Greek fried potatoes, aka patates tiganitesm are crispy on the outside, fluffy on the inside wedges or chunks of potato usually parboiled first, then fried in olive oil (often with a splash more for that golden, slightly fruity finish), and finished with a scatter of flaky sea salt, oregano, and sometimes a squeeze of lemon. What sets them apart from classic fried potatoes is the Mediterranean treatment: the use of olive oil instead of neutral frying oil.

GREEK FRIED POTATOES

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GREEK FRIED POTATOES 〰️

1 litre olive oil (swap for canola oil if you prefer for a lighter and cheaper option)

6 washed white potatoes

1/4 cup cornflour

2 tbl sp dried parsley

1 tbl sp dried mint

2 tbl sp dried oregano

1 tbl sp onion powder

1 tbl sp garlic powder

1 tbl celery seeds

Lots of salt

Add oil to pot and bring up to 190 degrees Celsius (in large pot, you don’t want the oil to come over the edge when the potatoes hit).

Chop the potatoes long way into chip shape. Roll the potatoes through with cornflour and equally cover.

Once oil hits the heat, gently add in the potatoes, in three batches. Remove with spider and allow to drain on paper towel.

Add to bowl with all the seasonings and toss to cover.