Potatoes were introduced to Greece in the early 19th century during the presidency of Ioannis Kapodistrias, the first governor of independent Greece. After the country’s liberation from Ottoman rule, Kapodistrias sought to improve the nation’s agricultural output and viewed potatoes as a valuable, nutritious crop that could help alleviate hunger. Initially, the public was not enthusiastic about the new crop. To spark interest, Kapodistrias famously ordered large shipments of potatoes to be left under guard in plain sight, creating curiosity and demand. Eventually, potatoes became widely accepted and integrated into Greek cuisine. Over time, they became a staple in everyday meals, loved for their versatility and used in dishes like “patates tiganites” (fried potatoes), stews, and casseroles. Today, potatoes hold a significant place in Greek culinary tradition, symbolizing both innovation and the resilience of the Greek people.
Patates tiganites differ from fried potatoes in other places due to their distinct cooking method and use of fresh local ingredients. They are traditionally fried in extra virgin olive oil, giving them a richer, more flavorful taste than the vegetable oils commonly used elsewhere. The potatoes are usually hand-cut into thick slices or wedges, rather than thin fries, which results in a crisp exterior and a soft, fluffy interior. They are typically seasoned with sea salt, dried oregano, and lemon juice, offering a fresh, Mediterranean flavor profile. Their crisp texture and golden color make them an irresistible comfort food, and they perfectly complement a wide variety of meals, from grilled meats to seafood.
How can you make these tasty potatoes at home?
To make perfect Greek-style fried potatoes at home, follow these steps:
Ingredients:
- 4 large potatoes (Yukon Gold or similar, ideally waxy and starchy)
- Extra virgin olive oil (enough for shallow frying)
- Sea salt
- Dried oregano
- Lemon (for drizzling)
- Freshly ground black pepper (optional)
Instructions:
1.) Prepare the Potatoes:
- Peel and rinse the potatoes. Cut them into thick wedges or sticks, about 1/4 to 1/2 inch thick.
- Place the cut potatoes in a bowl of cold water for 30 minutes to remove excess starch, which helps them crisp up. After soaking, drain and pat them dry with paper towels.
2.) Heat the Olive Oil:
- Pour enough extra virgin olive oil into a large frying pan to cover the potatoes halfway (about 1/4 inch deep). Heat the oil over medium-high heat. It should be hot but not smoking (around 350°F or 175°C).
3.) Fry the Potatoes:
- Carefully add the potatoes to the pan in a single layer, making sure not to overcrowd them. Fry in batches if necessary. Let them cook undisturbed for 4-5 minutes until they begin to brown on one side.
- Turn the potatoes over using tongs or a spatula and continue frying until they are golden brown and crispy on all sides (about 10-12 minutes total).
4.) Season and Serve:
- Remove the potatoes from the oil and place them on a plate lined with paper towels to drain excess oil.
- While still hot, sprinkle with sea salt and dried oregano (to taste), then drizzle with a little fresh lemon juice for a bright, tangy flavor.
- Serve immediately as a side dish or by themselves with dipping sauces (such as tzatziki).
These Greek-style fried potatoes are crispy, flavorful, and perfect as a side to grilled meats or a Mediterranean-inspired meal!
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Have you ever enjoyed Greek-style fries? What did you think? Let us know your thoughts in the comments!
