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- 2 tbsp of olive oil
- 1 tsp of dry oregano
- 1 garlic clove, finely chopped
- ½ tsp of salt
- Flakes of strong pepper
- Rinse in cold water and dry well. Cut the unpeeled potatoes in 8 pieces, lengthwise Immerse the potatoes in a fryer at 375 F, until browning begins. Place the potatoes in the marinate for a few hours.
- At the restaurant, they return the potatoes in the fryer for faster serving. At home, with sufficient serving time, you can follow step 7.
- Preheat the oven at 400°F. Place the potatoes evenly, without overlap, on a cookie sheet and cook until desired texture.
The restaurant method, marinating in large quantities and re-frying for fast service, allows the Greek Potatoes to remain crispy and is the best choice.
Serve with lemon slices.