Sides
Yiayia’s potatoes
Oι Πατάτες της Γιαγιά
Of the many recipes that have been perfected over the years, Yiayia’s potatoes is one of her trademarks and one of her most-requested foods. Somehow always cooked to perfection, these potatoes accompany almost any dish. The general rule is 2 big potatoes per person, but if Caitlin’s at the table, you’d better double it. And don’t even think about tossing the oil when you’re done — it’s liquid gold. That starchy oil will give anything else you fry an unbeatable crisp and flavour, but don’t forget to strain out the scraps after cooking the potatoes. You can even reuse the oil up to 4 times before retiring it.
Main
Ingredients
- Yiayia's Potatoes
- Oι Πατάτες της Γιαγιάς
- As many potatoes as you
- need per person, generally
- 2 potatoes each
- A whole pot of canola oil
- Generous amount of salt
- Handful of Greek whole
- oregano stalks
- 1 large lemon, juiced
Method
- Peel and cut the potatoes into 5cm wedges
- Soak the potatoes in water for at least 10 minutes to bring out the starch. This is what makes them soft on the inside and crispy on the outside
- Heat a whole pot of canola oil on medium heat. After 5-10 minutes on the heat, test the heat of the oil by dipping a potato.If the potato sizzles, it is hot enough for cooking
- Carefully place the potatoes into the oil. Do not stir the potatoes, instead, shake the pot gently as a way of stritting.
- Watch the potatoes closely and remove when they are a golden colour. Depending on the amount of potatoes you are cooking, you may have to do multiple batches
- Season with a generous amount of salt. Take a handful of whole oregano stalks and rub between your hands, letting the oregano fall onto the potatoes
- Just before serving, squeeze as much lemon juice as your heart desires over the top of the potatoes. Yiayia uses the juice of 1 large lemon from her tree