Greek Recipes

Greek and Cypriot recipes

Patates Tiganites: Fried Potatoes

Like most of us, I’ve made countless fried potatoes (french fries) over the years,

but every time I’ve eaten them in a Greek home, they’ve been crispy and delightful. Here’s the secret, whether you use a deep fryer or frying pan.

Fried potatoes

Fried potatoes

Note: Greeks enjoy fried potatoes as a meze, side dish, and as a main dish for a light meal.

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes


  • 2 large baking potatoes
  • 2 teaspoons of sea salt
  • olive oil for frying


Peel the potatoes and slice into thin rounds, slices, or smaller pieces, according to preference. Soak in cold water for 15-30 minutes, rinse well, and pat dry. Salt before frying.

Closed deep fryer: Bring to 355F (180C), lower the basket and fry for 7 minutes. Raise the basket and allow oil to come to full heat again. Lower the basket and cook for 5 minutes more. Lift the basket and let drip for two minutes. Serve hot.

Frying pan: In a deep frying pan, heat 1 to 1 1/2 inches of oil over high heat before adding potatoes. Fry 4-5 minutes uncovered, stirring occasionally so they don’t stick. Cover the pan and let cook until golden brown. Remove with a slotted spoon, drain in a strainer or colander, and serve.

Yield: serves 6 as a meze or side dish

About draining: Many Greeks do not drain the potatoes on absorbent paper towels, however, this is a matter of preference. If you do drain them, do so for just long enough to get rid of the majority of the excess oil.

Make Crispy Fried Potatoes Every Time

Your email address will not be published. Required fields are marked *