Yiayia's Potatoes
Οι 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. You can even reuse it up to 4 times before retiring it.
Ingredients
- As many potatoes as you need per person, generally 2 potatoes each
- A whole pot of canola oil
- Salt, oregano and lemon juice to taste
Method
Tap, click or hover over a highlighted ingredient to see its quantity.
- Cut the into 2cm 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 plenty of (enough to cover the potatoes) in a medium-size pot on a medium-high heat
- Carefully place the potatoes into the oil and shake the pot gently regularly as a way of stirring. Do not physically stir as this can mash the potatoes, which is not what we’re making here
- Watch the potatoes closely and remove when they are a golden colour
- Season with a generous amount of and, holding the oregano over the chips, rub between your hands so that the oregano leaves fall onto the potatoes. Just before serving, squeeze as much lemon juice as your heart desires over the top of the potatoes
From Yiayia's Fridge · page 83