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Patates tiganites (Greek chips): recipe illustration
Everyday meals

Patates tiganites (Greek chips)

Greek chips, crisp on the outside and fluffy inside, seasoned with oregano, salt and lemon. They go with grills, souvlaki and taverna dishes.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

422 kcal per serving

Protein
5.7 g
Carbohydrates
41.6 g
of which sugars
2.2 g
Fat
23.6 g
of which saturated fat
2.7 g
Fiber
5.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes and cut them into sticks about 1 cm thick.
  2. Rinse them in cold water to remove the starch, then drain and dry them thoroughly.
  3. Heat the oil to 150 °C in a large deep saucepan.
  4. Fry the chips a first time for 6 to 7 minutes, until tender but still pale.
  5. Remove and drain on kitchen paper.
  6. Raise the oil to 180 °C and fry the chips a second time for 2 to 3 minutes, until golden and crisp.
  7. Drain, salt immediately and sprinkle with oregano.
  8. Squeeze the lemon over them just before serving.

Variations and tips

Oven version. Toss the sticks with a little olive oil and bake at 220 °C for 30 to 35 minutes, turning them halfway through.

Garlic version. Add a finely chopped garlic clove and some parsley over the hot chips.

More ideas

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Original Ecomely recipe.