Is there anything more glorious in this world than a plate of steaming hot chips covered with gleaming salt crystals and a generous sprinkling of oregano? Greeks famously have fries on the side of everything they order at a taverna. Yiayia (my Greek granny and the inspiration behind Grand Dishes) insists on cooking up a plate of her golden oregano chips even when all I want to eat is a salad.
I can’t resist. It’s a staple at any Greek table. The fact is, we love patates tiganites (fried potatoes).
The key to the perfect Greek fry (golden and crisp on the outside, soft on the inside) is another essential ingredient in Meditterranean cuisine: olive oil. Yiayia uses glugs and glugs of it but I’d have to caveat this recipe with a note to say this dish is for treat days only and the temperature of your olive oil should not reach the smoking point.
That being said, those living in the Med have the highest life expectancy in part owing to their olive oil consumption, so do be generous when you’re frying…
Ingredients
Serves 2-4 (depending on if it’s the only thing you’re eating or not!)
2 large potatoes
1-2 cups of olive oil
Dried oregano
Salt
(feta optional)
Method
Peel then cut your potatoes in half lengthways and proceed to slice them into chunky ‘fries’. The rougher the better and take care not to slice them too thin.
Soak these in a large bowl of cold water for an hour.
In a wide, heavy bottomed pan or a frying pan with good depth, pour in your olive oil (it should reach up to around 2.5-3cm of the side of your pan) then heat on a medium heat.
Drain your potatoes then add to the oil once it begins to sizzle (not smoke!)
Ensure your potatoes don’t crowd each other and that they don’t overlap.
Give them a gentle stir after a few minutes so that they don’t stick then after five-six minutes of frying, lower the heat slightly and continue to cook and occasionally turn them over for a further five minutes.
If they still haven’t reached a golden tone, crank the heat back up to medium for a final 1-2 minute blast.
With a slatted spoon, transfer the fries to a bowl or plate covered in a couple of thick layers of paper towel to soak up any extra oil and toss with a couple of pinches of sea salt flakes then a generous sprinkling of oregano.
Shake your Greek chips out onto a serving plate and crumble some feta over the top if you fancy an extra salty kick or dip into a smooth, garlic-spiked tzatziki.
Best served as a side to Yiayia’s grilled seabream. Recipe in the Grand Dishes book.
Here’s the link to buy!
