Oven Baked Patates Tiganites (French Fries) 3 Variations Fried /

Total Time
1hr
Prep
10 mins
Cook
50 mins

This following Greek fries recipes works very well and is less labor intensive than the pan-fried version which is included. Grilled gives the fries an extra layer of flavor and crispness. These fries are golden to brown, crisp outside and flaky soft inside.

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Ingredients

Nutrition
  • 3 lbs russet potatoes, peeled and cut into thick pieces finger sized slices
  • 14-12 cup good quality olive oil, plus
  • oil, to coat baking sheet
  • salt
  • 1 lemon, to serve

Directions

  1. Preheat the oven to 400°F.
  2. Oven fried:.
  3. Pour the oil in to a large bowl, add the potatoes and toss to coat.
  4. Oil a baking sheet with a little more olive oil, and arrange the potatoes in the sheet. Bake for 50 minutes or until potatoes are golden brown and cooked.
  5. Sprinkle with the salt and serve with the lemon for squeezing.
  6. Oil fried:.
  7. Blot the potato pieces dry with a paper towel. Heat approximately an inch of olive oil in a large heavy frying pan over low heat and add sufficient potatoes to make one layer. Cover and cook until the potatoes begin to turn golden. Remove the lid, increase the heat to medium-high, and frequently turn the potatoes one fry at a time, until they are golden brown. Remove the fries with a slotted spoon to a paper towel lined plate and repeat until all the potatoes are fried. Season to taste.
  8. Grilled:.
  9. Prepare grill heating to 400 degrees. Oil grates well. Place fries on grill lower to 350. Close lid.
  10. After 15 minutes turn, Close lid.
  11. After 15 minutes turn, Close lid.
  12. After 15 minutes turn, Close lid.
  13. Place heavy foil over indirect heat and remove fries from grill and place on foil as they brown and crisp to desired liking.
  14. Continue cooking till all is done.
  15. Sprinkle with the salt and serve with the lemon for squeezing.
  16. Enjoy!
Most Helpful

5 5

This is an excellent recipe - just the way my mom used to make "fries" when I was growing up. For me, over fries often stick to the pan and get a little torn up when I try to remove them with a spatula. To prevent this, I rinse the raw cut up potatoes in water a few times and dry them well before adding the oil and seasoning. This seems to cut down on the starchiness and prevents them from sticking to the cookie sheet. We will be making these again!

5 5

Perfect amounts and perfect settings! I only made a half batch so they cooked up a little quicker (maybe 40 minutes), but as your description says, crisp on the outside and flaky creamy on the inside, without being overly oily or dry and boring. Half the batch made a fantastic side for 3 of us, thanks Rita!

5 5

These were so good, not greasy at all and I like the lemon on them. Thanks for posting. Made for zwt6 for the Xtra hot dishes