Servings 4
AuthorMyHorioTotal Time30 minsDifficultyBeginnerThere is nothing like the taste of olive oil fried potatoes. They are served all over Greece at every taverna, and are easy to make at home.
You don't need a deep fryer - a regular frying pan will do.
To make Olive Oil Fried Potatoes:
Peel five medium potatoes (I use Yukon Gold).
Cut to your size preference - not too big.
Soak potatoes in water for about an hour. Pat dry.
Bring olive oil up to temperature for frying - medium heat on the burner.
It will take about five minutes for the oil to come up to temperature.
Hint: Dip the tip of a cut potato into the oil and if it immediately starts to sizzle, it's ready.
Drop the cut potatoes in the hot oil, making sure that the fries are 80% to 100% covered while frying.
Don't crowd the potatoes, give them some room to cook and try not to move them around too much.
Depending on the size of your pan, you may need to do two or three batches.
Fry until 'just' starting to turn a very pale golden color, like the picture below (about 5 minutes).
Remove with a slotted spoon and transfer the potatoes to a plate lined with paper towels to cool completely.
Once completely cooled, you are ready to do the second fry (or you can wait until you are ready to serve).
When ready for the second fry, place partly cooked french fries into hot oil again for another five minutes or until golden.
Remove fries with a slotted spoon onto a plate lined with paper towel, and sprinkle with dried oregano and flaked sea salt.
See more side dishes here.
Enjoy!
Ingredients
Directions
To make Olive Oil Fried Potatoes:
Peel five medium potatoes (I use Yukon Gold).
Cut to your size preference - not too big.
Soak potatoes in water for about an hour. Pat dry.
Bring olive oil up to temperature for frying - medium heat on the burner.
It will take about five minutes for the oil to come up to temperature.
Hint: Dip the tip of a cut potato into the oil and if it immediately starts to sizzle, it's ready.
Drop the cut potatoes in the hot oil, making sure that the fries are 80% to 100% covered while frying.
Don't crowd the potatoes, give them some room to cook and try not to move them around too much.
Depending on the size of your pan, you may need to do two or three batches.
Fry until 'just' starting to turn a very pale golden color, like the picture below (about 5 minutes).
Remove with a slotted spoon and transfer the potatoes to a plate lined with paper towels to cool completely.
Once completely cooled, you are ready to do the second fry (or you can wait until you are ready to serve).
When ready for the second fry, place partly cooked french fries into hot oil again for another five minutes or until golden.
Remove fries with a slotted spoon onto a plate lined with paper towel, and sprinkle with dried oregano and flaked sea salt.
See more side dishes here.
Enjoy!