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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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The smell of these babies frying in extra virgin olive oil reminds me of my childhood days in Kefalonia. The aroma would perfume the whole village when my yiayia would fry these potatoes. Back when I was a little girl in the 80's, Greeks were still only using extra virgin olive oil, even for frying. Nowadays, it's a bit different in Greece with cheaper oils readily available. You can use corn oil if you want to make these often, but you have to do it at least once with extra virgin olive oil. Don't be cheap. Ingredients:
4 yukon gold potatoes, sliced as you desire |
2 -3 cups extra virgin olive oil (or if you wanna deep fry them in that expensive liquid, use more) |
salt |
greek oregano |
grated parmigiano-reggiano cheese or pecorino romano cheese or kefalotiri |
1/8-1/4 fluid ounce lemon juice |
Directions:
1. In a large skillet, heat the olive oil. To test when it's ready, use the handle on a wooden spoon by placing it erect in the oil. If bubbles start forming around it, you know it's ready.
2. Add the potatoes, being careful not to crowd them. If you put too many, the temperature of the oil will drop, and they will come out mushy. Fry them in batches instead.
3. Once golden brown, remove and place on paper towels.
4. Season with salt, pepper, and oregano.
5. Add some grated cheese if you wish. Just remember not to salt the potatoes too much if you add the cheese.
6. A few drops of lemon juice on top is a must for my Greek taste buds.
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