Healthier Twist: Why Olive Oil Makes These Patates Tiganites Better for You.
Yiayia Anna and Yiayia Vaso always used canola or vegetable oil for their patates tiganites (potato fries), and I’d say this was the case as it was the cheaper option to feed large families. It almost feels sinful to go against their tried-and-true recipe, considering it’s all I’ve known growing up.
However, I’ve taken a twist by adapting the recipe to use light olive oil for a couple of reasons. Firstly, it’s a healthier choice, and secondly, in Greece, especially in older times, olive oil was likely the pantry staple. Canola or vegetable oil in village kitchens? Highly unlikely. I also noticed that using olive oil gives the potatoes a beautiful, golden colour – reminiscent of the authentic Greek fries you’d find in Greece today or back then.
Moreover, you won’t need much oil at all. Unlike canola or vegetable oils that drown the fries, olive oil only requires about an inch in the pan, with no need to fully submerge the potatoes. Give it a try and let me know if you lean towards the canola/vegetable oil method or prefer the traditional olive oil approach.
Patates Tiganites are best served with any protein. Whether it’s chicken nuggets, slow-cooked lamb, or with pan-fried pork tigania, the options are endless.
Kitchen Equipment required for Patates Tiganites
Any non-stick frying pan will do here.
After you cut the potatoes and soak them in water, pop them in a bowl with a paper towel to absorb excess water.
Heat your olive oil in a pan – no more than an inch required.
Once the oil is hot, add your potatoes in batches.
Cook on high for 5 minutes, then low-medium for another 5 minutes, then high again in the last 5 minutes.
Use a slotted spoon to drain potatoes and rest on a paper towel to absorb the oil.
Crispy Patates Tiganites Recipe with Olive Oil:
Instructions
Soak the potatoes
- Cut the potatoes into thick chunks like shown and place them into a bowl with cold water. Soak for about an hour. This will ensure crispy patates!
- Drain the potatoes and pat them dry with a paper towel.
Fry the potatoes
- Add about an inch of olive oil to your pan and heat it up. To check if the oil is hot enough, you can use a food thermometer (it should reach 175°C) or add one potato chunk and see if it sizzles. If it sizzles, you're ready to start frying. If not, give it a bit more time to heat up.
- Keep the heat on medium-high. Add the potatoes in a single layer, making sure not to overcrowd the pan. Fry in batches if necessary.
- Cook for about 5 minutes, stirring occasionally. Then, reduce the heat to low-medium and cook for another 5 minutes. Finally, turn the heat back up to medium-high for the last 5 minutes to get a golden colour.
- Once the potatoes are golden, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to drain.
- Sprinkle with salt to your liking and enjoy immediately.
FAQ – Frequently Asked Questions
How do I know which potatoes are ideal for frying?
Great question! When it comes to frying, starchy potatoes like Russets are your best bet. They have a lower moisture content and higher starch content, which makes them perfect for getting that crispy exterior and fluffy interior.
Why do I need to soak the potatoes before frying?
Soaking the potatoes in cold water helps remove excess starch, which is the secret to getting that perfect crispy texture. Plus, it prevents the potatoes from sticking together while frying. Just don’t forget to dry them well before frying – moisture is the enemy of crispiness!
My fries turned out soggy. What went wrong?
Ah, the dreaded soggy fries! There are a few potential culprits here. First, make sure the oil is hot enough before you start frying – around 175°C is ideal. Also, avoid overcrowding the pan; frying in batches ensures the oil temperature stays consistent. Lastly, make sure your potatoes are thoroughly dried after soaking. Wet potatoes equal soggy fries!
Can I use a different oil if I don’t have olive oil?
Yes, you can use other oils, but olive oil gives the fries a wonderful flavour. If you don’t have olive oil, sunflower oil or canola oil are good alternatives because they have high smoke points and neutral flavours. Just be sure to avoid oils with low smoke points, like butter or unrefined coconut oil, as they can burn and affect the taste of your fries.
Can I add any seasonings to the fries besides salt?
Definitely! While traditional Patates Tiganites are simply seasoned with salt, you can get creative with your seasonings. Sprinkle some oregano and crumbled feta for extra flavour. Season them right after frying so the spices stick to the hot, crispy fries.
Can I make Patates Tiganites ahead of time?
It’s not ideal. Patates Tiganites are best served immediately to avoid going soggy. The crispy texture and fresh flavour are at their peak right after frying, so try to time your preparation so you can enjoy them right away.
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