There’s nothing quite like a batch of Patates Tiganites – the classic Greek-style home-made potato fries. Seasoned with salt and occasionally topped with crumbled feta, oregano, or a squeeze of lemon juice, Greek Olive Oil Fries are perfect on their own or as a simple, yet flavourful, side dish that pairs perfectly with nearly any meal.
If you’ve never tried Patates Tiganites, you’re in for a real treat! What makes these fries so special is the use of olive oil, which gives them a light, crispy finish and a subtle, savoury flavour that’s distinctly Mediterranean. Made with just a few simple ingredients, they’re the perfect side dish for any meal or a tasty snack on their own. The potatoes are sliced into thin strips and fried in extra virgin olive oil, enhancing their Mediterranean flavour. Growing up, my mum would serve these alongside Soutzoukakia, Biftekia, Keftedes, in a lamb wrap, or simply on their own as an afternoon snack.
Ingredients for Greek Olive Oil Fries (Patates Tiganites)
- Potatoes: Choose starchy potatoes suitable for frying. Here are some suggestions: Sebago (Australia), Russet (US), Maris Piper (UK), Agria (NZ), Bintje (Europe), King Edward (Asia), and Sifra (Africa). These varieties are ideal for frying due to their high starch content and ability to achieve a crispy exterior and fluffy interior.
- Olive oil: The olive oil will give your potatoes a light, crispy finish and a subtle, savoury flavour that’s distinctly Mediterranean.
- Optional ingredients: Feta cheese, oregano, lemon juice. They’re delicious with just a sprinkle of salt, but for an extra twist, consider adding crumbled feta, a sprinkle of oregano, or a splash of lemon juice.
How to make Greek Olive Oil Fries (Patates Tiganites)
1. Peel and slice the potatoes into strips approximately 12mm (½ inch) thick.
2. Soak the potato strips in a bowl of cold water for 30 minutes to remove excess starch.
3. Drain and pat dry with a clean kitchen tea-towel.
4. In a heavy-based saucepan, pour olive oil to a depth that will fully submerge the fries, leaving enough room for them to cook without overflowing.
5. Heat the oil over medium-high heat to approximately 175°C/350°F. Use a thermometer or drop a potato strip in the oil to test; if it bubbles vigorously, the oil is ready.
6. Fry the potatoes in batches for about 5-6 minutes or until they develop a light golden colour and are soft inside with a slight crunch.
7. Use a slotted spoon to remove the fries and place them on paper towels to absorb excess oil.
8. Generously season with salt after each batch.
9. Serve as is, or top with crumbled feta, sprinkle with oregano, or squeeze some lemon juice over the fries.
Tips for making Greek Olive Oil Fries (Patates Tiganites)
Soak the potatoes
Soak the sliced potatoes in cold water for 30 minutes to remove excess surface starch. This step helps achieve a crispier texture and reduces the likelihood of uneven browning or burning during frying.
Heat oil to the right temperature
Heat the oil to approximately 175°C / 350°F before frying. To test if the oil is ready, drop in a potato slice; if it bubbles and fries vigorously, the oil is at the right temperature.
Frying the potatoes
Use enough olive oil to fully submerge the fries in a heavy-based saucepan. Fry the potatoes in batches for about 5-6 minutes, or until they turn a light golden colour. Avoid overcooking; aim for a soft interior with a slight crunch on the outside. Season generously with salt after each batch.
Safety direcions for using hot oil
- Prevent Overheating: Monitor the oil temperature with a thermometer, keeping it at 175°C / 350°F. If the oil starts to smoke or darken, it is too hot and should be removed from the heat immediately to cool down.
- Avoid Water Contact: Make sure the potatoes are thoroughly dried before adding them to the hot oil. Water can cause the oil to splatter, posing a burn risk. Use a slotted spoon or tongs to gently lower the potatoes into the oil to reduce splashing.
- Use a Deep Pot: Choose a pot that is deep enough to hold both the oil and the food being fried. This prevents the oil from overflowing. The oil level should be at least 5-7cm / 2-3 inches below the rim of the pot.
For more tips on deep frying safely, take a look at this helpful guide from BBC Good Food.
What to do with the leftover oil
Refer to the section in my Greek Style Potato Omelette recipe titled: “What to do with the leftover oil.”
Can I prepare this recipe ahead of time?
Yes, you can prepare some elements of this recipe ahead of time. To get a head start, you can soak and slice the potatoes a day in advance and store them in cold water in the refrigerator. This will help to maintain their texture until you’re ready to fry them. Alternatively, you can fry the potatoes in advance and store them in an airtight container. Reheat them in the oven to regain their crispiness.
What to serve with Greek Olive Oil Fries (Patates Tiganites)
Patates Tiganites are delicious on their own with a sprinkle of salt or can be served alongside a variety of dishes, such as Soutzoukakia, Biftekia, Keftedes, or even in a souvlaki or lamb wrap.
Storage
To store leftover Patates Tiganites, let them cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 3 days. For the best results, reheat the fries in the oven to restore their crispy texture.
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Greek Olive Oil Fries (Patates Tiganites)
4
servings10
minutes20
minutes30
minutes1
hourThere’s nothing quite like a batch of home-made Patates Tiganites – the classic Greek olive oil potato fries. Seasoned with salt and occasionally topped with crumbled feta, oregano, or a squeeze of lemon juice, Greek Olive Oil Fries are perfect on their own or as a simple, yet flavourful, side dish that pairs perfectly with nearly any meal.
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Ingredients
6 large potatoes, 1.3kg/2.8lb (Note 1)
olive oil for deep frying, approximately 2-3 cups (Note 2)
salt
- Optional Ingredients
100 grams feta cheese (3.5 oz)
2 teaspoons oregano
1/2 lemon
Instructions
- Prepare the Potatoes
- Peel the potatoes.
- Slice them into strips approximately 12mm (½ inch) thick.
- Soak the potato strips in a bowl of cold water for 30 minutes to remove excess starch. (Note 3)
- Drain and pat dry with a clean kitchen tea-towel.
- To Deep Fry the Potatoes
- In a heavy-based saucepan, pour olive oil to a depth that will fully submerge the fries, leaving enough room for them to cook without overflowing. (Note 4)
- Heat the oil over medium-high heat to approximately 175°C/350°F. Use a thermometer or drop a potato strip in the oil to test; if it bubbles vigorously, the oil is ready.
- Fry the potatoes in batches for about 5-6 minutes or until they develop a light golden colour and are soft inside with a slight crunch. (Note 5)
- Use a slotted spoon to remove the fries and place them on paper towels to absorb excess oil.
- Generously season with salt after each batch.
- Serve as is, or top with crumbled feta, sprinkle with oregano, or squeeze some lemon juice over the fries.
Notes
- Notes: 1 Tablespoon = 20 ml / 0.7 fl oz 1 Cup = 250 ml / 8.45 fl oz
- 1. Suitable potatoes for frying include Sebago (Australia), Russet (US), Maris Piper (UK), Agria (NZ), Bintje (Europe), King Edward (Asia), and Sifra (Africa).
- 2. I used 3 cups of olive oil, which was just enough to cover the potatoes in the medium pot I used. Choose a pot with high sides or enough room to accommodate the bubbling that occurs once the fries are added, minimising oil splatter and ensuring even cooking.
- 3. Soaking sliced potatoes in cold water for 30 minutes removes excess starch and helps them retain their shape and texture during frying. This step prevents uneven browning and potential burning, resulting in crispier, fluffier fries. It also prevents the potatoes from sticking together, ensuring even cooking.
- 4. Heat the olive oil in a heavy-based saucepan to approximately 175°C/350°F for frying. You can use a thermometer to monitor the oil temperature, or test it by adding a raw potato strip. If the potato sizzles when added, the oil is hot enough for frying.
- 5. Adjust frying times based on the thickness of your fries and your personal preferences.
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