Greek Fried Potatoes Recipe
Make Greek Fried Potatoes Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Frying & Finish
Method
Potatoes & Prep
- 1
Peel and cut
Peel the potatoes (optional: leave skins on for texture). Cut into 3/4-inch to 1-inch wedges or thick coins so pieces are uniform for even cooking.
- 2
- 3
Parboil (blanch) potatoes
Drain the soaking water and put potatoes in a pot. Add enough cold water to cover by about 1 inch and add 1 tablespoon coarse salt. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until potatoes are just fork-tender at the edges but still firm in the center. Do not fully cook. Drain thoroughly and spread on a clean kitchen towel or baking sheet to steam-dry for 5 minutes; toss gently to release moisture.
Frying & Finish
- 4
- 5
Fry potatoes in batches
Add potatoes in a single layer without overcrowding (work in 2 batches depending on pan size). Cook undisturbed for 4–6 minutes until the undersides are deeply golden and crisp. Flip or toss and continue cooking, adjusting heat to medium if browning too fast, until all sides are golden and potatoes are crisp and cooked through (another 6–8 minutes total per batch). Add remaining 2 tablespoons olive oil during the second batch if pan looks dry.
- 6
Add garlic and oregano
When potatoes are nearly done and nicely browned, reduce heat to medium-low and add the sliced/minced garlic and dried oregano to the pan. Toss quickly for 30–60 seconds until fragrant—be careful not to burn the garlic.
- 7
Deglaze & finish with lemon-vinegar
Remove pan from heat for a few seconds. Add lemon juice, lemon zest, and red wine vinegar to the pan; stir/toss to deglaze and coat the potatoes. The liquid will sizzle and pick up browned bits from the pan, forming a light glossy finish.
- 8
Season and garnish
Return pan to lowest heat briefly, taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to taste). Stir in chopped parsley. If using, scatter crumbled feta and halved Kalamata olives over the top and toss gently just to combine (do not overmix so feta retains texture).
- 9
Serve
Transfer potatoes to a warm serving dish and serve immediately. These are best hot and crisp; they make a great side for grilled meats, fish, or as part of a Greek mezze spread.
