This month I'm bringing Patates Tiganites with Alatopiperigano. Or French Fries with Salt, Pepper, and Oregano if you like that more.
Pssst...I think you'll like them either way.
served with another Tess Kiros dish: Reddened
Really? French Fries at a potluck?
MmmHmm. These aren't your average french fries. The seasoning/topping and the cooking method makes them unique.
* fun to imagine how I would actually pronounce this (most likely wrong, yall)
* added a good "something different" to the fries
One slight issue with it...the salt and pepper sink to the bottom while the oregano stays at the top. Be sure to give it a good mix right before using.
* cool cooking method
When the fries soften, it's time to start poking at them. This beats them up a little bit. It also releases some of the fluffy interior which gets extra crispy during the rest of the frying. Maybe I'm simple, but I thought this was pretty nifty. All of the darkened spots on the fries are where I bashed them.
Oh! And they must have been good. The Boy asked for more. Yeah, that Boy. My "potatoes...take-em-or-leave-em, but mostly leave em" guy.
Shocked me. And made me very happy. Yeah, me. The "potatoes...give-me-every-bit-you've got" girl.
Also linking with Cookbook Sundays
@ Couscous & Consciousness
And Food on Friday: Potatoes @ Carole's Chatter
Patates Tiganites w/ Alatopiperigano
French Fries w/ Salt, Pepper, & Oregano
from Food From Many Greek Kitchens by Tessa Kiros
for the fries:
2 long potatoes
light olive oil for frying
Peel the potatoes, halve them lengthwise, and slice each half into 3-4 wedges. Put into a bowl of cold water with some salt and leave for 30 minutes to 1 hour to soak off some of the starch. Drain well and pat dry with paper towels. Wrap in a clean dish towel to dry further whole the oil is heating.
Pour a good 1/2" depth of oil in a large skillet. Heat the oil over medium high heat until a cube of bread dropped into the oil browns in 15 seconds. When you think it's hot enough, add a wedge to see if it bubbles and fizzles. If so, add all the wedges, leveling them so they are not on top of each other. When they start to look soft, poke at them with a wooden spoon to roughen up their surfaces. Leave them alone again until they start looking crunchy, then shuffle them with a wooden spoon, turning them if necessary. Turn the heat down if the oil bubbles too quickly and becomes too hot; you don't want dark brown, soggy chips. When they are light golden and crisp, move them around in the pan with a slotted spoon and remove to a plate lined with paper towels. Scatter with alatopiperigano. Serve at once.
for the alatopiperigano:
This will make a little more than double what you'll need for the fries above.
The salt and pepper tend to sink to the bottom while the oregano stays on top. Just before using, give a stir with your finger to redistribute.
1 tsp salt
2 tsp dried oregano
few grinds of black pepper
Mix together and keep in an airtight container.