Fries with oregano - Patates Tiganites

The first time I went to a Greek restaurant I was told to taste the fries. I love fries but have tasted them everywhere before so was not expecting much but I was pleasantly surprised by these particular ones. Ive had all sorts of toppings on fries, many very nice but all quite unhealthy and full of fat. I was surprised that the seasoning was just dried oregano and/or few drops of lemon juice. I always add dried oregano to fries now as well as salt not feeling as guilty as if I had lumped half a pack of cheese on it instead.

The fries are prepared as you wish. Slicing large peeled potatoes into thin fries or larger chip sizes.
Just ensure you soak them for about an hour after they are cut to remove some of the starch and make them crunchier then pat dry with a hand towel.

Then you can either bake or fry.

If baking it can take about an hour in a hot preheated oven but is healthier. Put some olive oil on a baking tray and preheat. Add the fries and garnish with salt and dried oregano.

Fries obviously have got their name for cooking this way and the taste will be better. However, using a deep fat fryer method with vegetable oil is not recommended as the flavour is not the same. Olive oil is perfectly fine to use as an oil for frying but usually as a one time (2 at most) deal. The smoke point of olive oil is lower than others but fine for frying thin cut potatoes.
Instead of a deep fat fryer use a deepish pan on the hob and fry one layer of fries in a few centimetres thick of olive oil. The thicker they are the longer they will need to fry but the temperature will have to be reduced for a period of time to cook the inside.

If you are the type of person that likes to take shortcuts and doesn't like prep or the shops are shut to buy potatoes, just keep a bag of frozen fries in the freezer, lots of olive oil and dried oregano in your store cupboard.