Read through for some important tips! Patates Tiganites are the Greek version of fries. They’re not thin like the French fries you’d get at an American restaurant. They’re hand-cut potatoes (thicker sticks) typically fried in about 3 inches or so of extra virgin olive oil. Mom-and-pop Greek restaurants will serve these olive oil fried potatoes on a platter as an appetizer for sharing or even in your gyro wrap! And at home, they might be served as a snack, side, or as part of a small meal next to Greek salad and eggs! Or, serve them alongside salmon burgers for a Mediterranean-style twist on the classic burger and fries.
Baked Greek Fries
This recipe is obviously not the traditional patates tiganites, but these oven fries take on some of the same characteristics. Crispy potato wedges, tossed in extra virgin olive oil and baked until golden and crispy on the outside and tender on the inside.
Amp up the flavor!
These simple potato wedges are delicious without much else or with a little bit of crumbled feta and a side of homemade tzatziki sauce for dipping. But if you want to take things a couple notches up, drizzle the hot Greek fries with a special sauce of extra virgin olive oil, oregano, fresh thyme, garlic, and a pinch of cayenne. So good!
Tips for Crispy Oven Fries
Cut into wedges that are even in size. In order for the baked potato wedges to give you the best results, try to have them all be similar in size (thinner wedges will do better for you, but not too thin). Soak the potato wedges in hot water for 10 minutes. Don’t skip this part! Soaking the potatoes in hot water will get rid of the starch which helps keep them from sticking to the pan AND helps them become nice and crispy on the outside. Arrange the potatoes in one layer on your an oiled sheet pan. All the fries need to be touching the pan surface while baking, so be sure you have a large enough sheet pan (or use two) in order to spread them all nicely. Should you use parchment paper? Personally, I think these Greek fries benefit from touching the pan directly, but if you must, you can use parchment paper. Flavor the Greek fries immediately while they’re hot! As soon as you take them out of the oven and transfer them to a serving dish, immediately hit them up with your garlic-herb sauce. This will give you best flavor. Serve immediately! Fries are best when they’re nice and hot.
Serve them with
I made these the other day and the family loved them with honey mustard salmon. But if you ask me, these Greek fries are perfect next to Greek wings; grilled fish; or chicken kofta. Heck, they’re great for a fish-n-chips dinner with these salmon fish sticks! More potato recipes to try:
Greek Chicken and Potatoes Loaded baked potato Sokordalia with mashed potatoes Sweet Potato Fries
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