Name: Patates Tiganites Naxiotikes (Πατάτες Τηγανητές Νάξου)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1kg waxy potatoes, preferably Naxos potatoes, peeled or well scrubbed; 1.2L olive oil, for frying; 8g fine sea salt, plus more to finish; 120g Greek feta, crumbled; 2g dried Greek oregano; 1 lemon, cut into wedges

Question 1

What potatoes are best for Patates Tiganites Naxiotikes?

Accepted Answer

Use 1kg waxy potatoes, preferably Naxos potatoes, for Patates Tiganites Naxiotikes. Firm, waxy potatoes hold their shape during the olive oil frying and crisp at the edges. Floury potatoes can break apart in the pan before they develop the deep-gold crust.

Question 2

How do I make Greek fries crispy in olive oil?

Accepted Answer

Rinse the cut potatoes in two changes of cold water, then dry them hard until the surface feels dry. Fry the potatoes first at 165C for 7 to 9 minutes, then fry again at 185C for 2 to 4 minutes until deep gold and crisp.

Question 3

Why are my Greek fries soft instead of crisp?

Accepted Answer

Greek fries turn soft when wet potatoes steam in the pan or crowded batches lower the oil temperature. Dry the rinsed potato sticks thoroughly, keep the olive oil at 165C for the first fry and 185C for the second fry, and cook in two or three batches.

Question 4

Can I prepare Patates Tiganites Naxiotikes ahead of time?

Accepted Answer

Yes. Cut and rinse the potatoes up to 4 hours ahead and hold them in cold water, then dry them very well before frying. For easier serving, complete the first 165C fry up to 1 hour ahead and finish with the hot 185C fry just before eating.

Question 5

Can I make Greek fries without feta?

Accepted Answer

Yes. For fasting days or a dairy-free plate, leave off the 120g crumbled Greek feta and finish the hot olive oil fried potatoes with dried Greek oregano, fine sea salt, olive oil, and lemon wedges. The potatoes still keep the Naxos-style flavor profile.

Question 6

When should I salt and add feta to Greek fries?

Accepted Answer

Salt the Greek fries the moment they come out of the second fry, while surface oil can catch the fine sea salt. Pile the hot potatoes on a wide plate, scatter over 120g crumbled Greek feta and 2g dried Greek oregano, and serve immediately with lemon wedges.

Culinary Explorer

Patates Tiganites Naxiotikes (Πατάτες Τηγανητές Νάξου)

Ingredients

waxy potatoes, preferably Naxos potatoes

olive oil

fine sea salt

Where cooking meets culture.

Ingredient	Quantity
waxy potatoes, preferably Naxos potatoespeeled or well scrubbed	1kg
olive oilfor frying	1.2L
fine sea saltplus more to finish	8g