Patates Tiganites (Greek Olive Oil Fries)

Patates Tiganites (Greek Olive Oil Fries)

In Greece, patates tiganites are much more than simple French fries: they are a national obsession. These are thick-cut potatoes fried in extra virgin olive oil, then showered with Greek mountain oregano and sea salt. Traditionally, they are made at home in a skillet or pan (rarely with a deep fryer), so each piece is bathed in real olive oil, giving a rustic golden crispness and a fragrant, fruity flavor that fast-food fries can’t match. The outsides become satisfyingly crunchy, while the centers stay fluffy and soft. Many Greeks share stories of grandmothers who expertly juggle the pan, tilting it so the potatoes cook evenly in a shallow pool of olive oil. In fact, patates tiganites are so beloved that most tavernas serve them free alongside other dishes – patrons expect them just as they expect olive oil or feta on the table.

This humble dish evokes memories of evening meals and mezedes platters. They often appear with dishes like omelettes, souvlaki, or grilled fish, and are an essential pairing for any saucy stew to mop up the remaining juices. Locals might sprinkle them with oregano and crumbled feta, a bit of traditional flair, or squeeze fresh lemon over the top. The result is a comforting, homey plate that embodies the Mediterranean table. Despite being fried, many Greeks insist olive oil is not “unhealthy” and point to the heart-healthy reputation of the Mediterranean diet. In moderation, these fries make an occasional indulgence that still carries the essence of traditional cooking.

The technique is key to perfect tiganites. Potatoes are cut into uneven, hand-shaped wedges or sticks about 1 cm thick—thicker than typical fries so the interiors stay tender. The cut potatoes are soaked in water (a step often done for at least 30 minutes) to remove starch and achieve extra crispiness. They are then fried at moderate heat: first at a higher temperature to get color, then turned down so they cook through without burning. The whole process is not rushed; the goal is a deep golden hue with an internal cottony softness. When served, the hot fries are immediately seasoned with flaky salt and aromatic oregano (sometimes a mix of salt and oregano). Their flavor is simple but profound: olive oil’s fruity warmth, potato sweetness, and herb perfume. This dish is so popular, an American visitor once remarked that Greek taverns might as well be called “Olive Oil & Potato Houses.”

Patates Tiganites — Greek Olive Oil Fries
Pin
Print

Patates Tiganites — Greek Olive Oil Fries

Recipe by Travel S HelperCourse: Side, SnackCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

380

kcal
Soaking Time

45

minutes

This Patates Tiganites recipe yields crispy, golden Greek fries pan-fried in olive oil. Thick potato wedges are soaked, drained, and then gently fried in batches in a shallow pool of extra virgin olive oil. With careful temperature control, each piece achieves a crunchy crust and soft center. After draining, the hot fries are tossed with salt and dried oregano. An optional sprinkle of crumbled feta and a squeeze of lemon can elevate them. In about 1 hour (mostly soaking time), you get a simple Greek side dish: warm, fragrant potato wedges that are irresistible with grilled meats, eggs, or as a stand-alone snack.

Ingredients

  • 2–3 medium potatoes (about 1–1.5 pounds total) – peeled if preferred (though Greek tradition often keeps the peel on for texture and nutrition).

  • Water for soaking. Fill a bowl to cover the cut potatoes.

  • Olive oil for frying: About ¼ to ½ cup (enough to reach ~1 inch depth in your frying pan). Use a good-quality extra-virgin olive oil for classic flavor.

  • Salt: ~1 teaspoon salt (to taste) for both soaking and finishing.

  • Dried oregano: 1–2 teaspoons, for sprinkling (preferably Greek rigani).

  • Optional garnishes: Crumbled feta cheese, lemon wedges, or a drizzle of fresh lemon juice. (These are common in taverns, though the classic recipe uses only oregano and salt.)

Directions

  • Prep the potatoes: Cut each potato into long, thick pieces (about 1 cm or ½ inch thick). Don’t worry about making them uniform; the rustic look is part of the charm. Place the cut potatoes in a bowl of cold water. Let them soak for at least 30–60 minutes (or even overnight in the refrigerator). Soaking removes excess starch and prevents sticking.

  • Drain and season: After soaking, drain the potatoes and pat them dry thoroughly with clean kitchen towels. Transfer them to a bowl. While still warm, sprinkle generously with a pinch of salt (this helps flavor them inside and encourages crisping). Toss to coat.

  • Heat the oil: In a heavy skillet or pot wide enough to hold the potatoes in a single layer, pour in the olive oil. Heat over medium heat until the oil is very hot but not smoking (about 330–340°F, or when a drop of water sizzles on contact).

  • Fry the potatoes (first stage): Carefully add the drained potato pieces in one layer (work in batches if needed). They should sizzle immediately. Fry for about 5 minutes, stirring gently a few times so that they brown evenly. The goal is to crisp up the edges while the centers are still cooking through. If pieces stick, give them a little time before stirring.

  • Fry (second stage): After 5 minutes, reduce heat slightly and continue frying for another 5 minutes, stirring occasionally. Then raise the heat moderately and fry 2–3 more minutes until the potatoes are deeply golden and crisp all over (total about 12–15 minutes per batch). Avoid constantly stirring; give them time to brown before turning.

  • Drain and season again: Use a slotted spoon or tongs to transfer the fries to a plate lined with paper towels. Immediately sprinkle with a little extra salt while they’re hot. You can toss them lightly with the oregano at this point so it adheres. If you like, crumble some feta over them and add a squeeze of lemon juice or a few lemon wedges on the side.

  • Serve hot: Arrange the fries on a platter and serve right away. Tiganites are best enjoyed fresh and hot.

Tips, Troubleshooting & Variations

  • Serving Suggestions: These fries are an excellent side for souvlaki, grilled meats (like lamb chops or chicken), or with an egg (Greek strapatsada or omelette). They pair well with any dish that has sauce, since the fries will help soak up the flavors. In a meze spread, serve patates tiganites alongside keftedes and tzatziki. For drinks, a crisp cold beer or light white wine refreshes well, and a wedge of lemon on the side is indispensable in many households. For a treat, top with crumbled feta and chopped parsley (“cheese fries” style).
  • Storage & Reheating: Cooked fries are at their peak immediately; leftover fries can be refrigerated for 1 day. To reheat, place them on a baking sheet in a preheated 400°F oven for 5–10 minutes until warm and crisp again. (Microwaving yields limp fries, so oven or a skillet re-crisp is best.) Note they will never be quite as crispy as fresh, but reheating with a drizzle of oil can help.
  • Variations & Substitutions: (1) Oven-Baked Greek Fries: Toss cut potatoes with olive oil, salt, and oregano on a baking sheet. Bake at 425°F, flipping halfway, until golden (about 30–35 minutes). Texture is close, though not quite as oily. (2) Air-Fryer: Dry potatoes thoroughly, toss in a little olive oil and oregano, and cook in an air fryer at 360°F for ~20 minutes, shaking occasionally. (3) Sweet Potato Tiganites: Use sweet potatoes for a twist; they need slightly less soaking. (4) Herb Combo: Add a pinch of garlic powder or a sprinkle of thyme/rosemary with the oregano for different aroma.
  • Chef’s Tips: (1) Dry thoroughly: After soaking, make sure potatoes are well-drained and dried. Moisture on the surface will reduce crispness and cause splatter. (2) Don’t overcrowd the pan: Fry in batches if needed so each piece is in contact with hot oil and can brown. (3) Use the right potato: Medium-starch potatoes (like Yukon Gold or even Russets) work well. Waxy potatoes can stay a bit too firm; starchy potatoes achieve fluffier centers. (4) Test oil temperature: If you have a thermometer, aim for ~340°F at start, then adjust. Otherwise, listen for a steady sizzle without smoking. (5) Serve immediately: These fries cool fast; always serve straight from pan for best texture.
  • Optional Add-Ons: A sprinkle of paprika or crumbled hard cheese (like kefalotyri) makes a fusion twist. Garlic aioli or hummus on the side can be a dipping sauce variation. If you want to “dress” them, after plating you could toss the hot fries with finely chopped fresh dill or parsley for color. Shopping list: You only need good potatoes, quality olive oil, oregano, and salt.
  • Equipment Needed - Frying pan or skillet: Large and deep enough to hold potatoes in one layer (cast iron recommended). Paper towels or clean kitchen towels: For drying potatoes and draining fried fries. Slotted spoon or spatula: To remove fries from oil. Large bowl: For soaking potatoes. Knife and cutting board: To slice potatoes.

Nutrition Facts (per serving)

Nutrition

Per Serving (¼ recipe)

Calories

~380 kcal

Carbohydrates

~40 g

Protein

~4 g

Fat

~22 g

Fiber

~3 g

Sodium

~300 mg (with salt)

Allergens: None (naturally GF, vegan)

 

Greece National Food

Magiritsa Greek Easter Offal Soup

Magiritsa: Greek Easter Offal Soup

Aginares a la Polita

Aginares a la Polita

Dolmádhes (Stuffed Grape Leaves)

Dolmádhes (Stuffed Grape Leaves)

Gigantes Plaki

Gigantes Plaki

Ellinikos Kafes — Greek Coffee

Ellinikos Kafes — Greek Coffee

Stifádo Slow-Braised Beef and Onion Stew (Greek Recipe)

Traditional Greek Stifádo

Freddo Cappuccino — Freddo espresso topped with cold frothed milk

Freddo Cappuccino — Freddo espresso topped with cold frothed milk

Loukoumádes Greek Honey-Drizzled Doughnut Holes

Loukoumádes: Greek Honey-Drizzled Doughnut Holes

Kotosoupa Avgolemono

Kotosoupa Avgolemono

Retsina – Traditional Greek Pine-Resin Wine

Retsina – Traditional Greek Pine-Resin Wine

Garides Saganaki – Greek Shrimp with Tomato and Feta

Garides Saganaki – Greek Shrimp with Tomato and Feta

Grekos Moussaka

Grekos Moussaka

August 12, 2024

Top 10 – Europe Party Cities

Discover the vibrant nightlife scenes of Europe's most fascinating cities and travel to remember-able destinations! From the vibrant beauty of London to the thrilling energy…

Top-10-EUROPEAN-CAPITAL-OF-ENTERTAINMENT-Travel-S-Helper