Tiganites Patates kai Domata Salata (Fried Potatoes & Tomato Salad)

Tiganites Patates with Sea Salt & Oregano

Domata Salata

Every time Yiayia Kiki heard we were coming to visit in Greece, her first question to us would be, "Ti thelis na fas?" (What would you like to eat?). She is always thinking ahead! My reply would repeatedly include, "tiganites patates kai domata salata" (fried potatoes and tomato salad), of course! Though the variation of meal requests have changed through out the many years, one thing has remained consistent: tiganites patates and domata salata were always present in the "homecoming feast" Yiayia Kiki would prepare in her kouzina.

Naturally, learning how to make both of them were very important. They're nostalgic, a little piece of heaven. When Yiayia would visit the US, she would make both at random - but every time she did - there was a fight for the very last one...potato and tomato!

Allow me to share with you a piece of my childhood...Here's Yiayia Kiki's Recipe for Tiganites Patates kai Domata Salata:

For the Potatoes, You Will Need:

6 Peeled Idaho Potatoes

Vegetable Oil

Sea Salt 

Oregano
*Note* Yiayia uses Sunflower Seed Oil but I didn't have any

METHOD 1: Cutting the Potatoes

• Begin by cutting the potato in half vertically
• Slice once again vertically
• lay them flat, and begin slicing into sticks
• place them in a bowl of water

METHOD 2: Frying

In a frying pan, heat enough vegetable oil to cover the potatoes. Pat dry the portion of potatoes you will be placing in the oil. Once dry, place that portion in the heated oil to begin frying. Make sure they are flat to the pan and not sticking to each other. Allow to cook for about 5 minutes, and then stir/flip occasionally. Once the potatoes have reached a golden color, you can remove them from the oil and place them on a plate with a paper towel. Sprinkle Sea Salt and Oregano generously to taste, and add your next batch to the oil.

METHOD 3: Indulge & Enjoy!

These are best eaten with a side of tzaziki. I will share this special recipe with you in another blog post.

 For the Salad, You Will Need:

3-4 Ripe Tomato's, Chopped

2 Scallion Springs, Sliced

1 Small Red Onion, Sliced

1/2 Peeled Cucumber, Sliced

4 Springs of Parsley, Chopped

4 Kalamata Olives

4 Stemless Pepperoncini's

2 Slices of Feta Cheese (I only buy fresh from Titan)

Olive Oil

Red Wine Vinegar - 1 cap full

Sea Salt to taste

Oregano

METHOD 1: In a medium size bowl, combine the Tomatoes, Scallions, Red Onion, Cucumber, Parsley, Olives, Pepperoncini's, and Feta Cheese - preferably in the order given. 

METHOD 2: Drizzle olive oil over the salad, and add the red vinegar. Sprinkle sea salt to taste and add a pinch of oregano to the feta cheese.

METHOD 3: Toss the salad and taste. Add more dressing/seasoning if necessary.

If the tomatoes are in season, at the bottom of the bowl you will have the most amazing "zoumi" (juice). DO NOT DISREGARD! In my family, you can get stabbed in the hand with a fork for that zoumi! So...take a fresh piece of bread and dip it in - it's delicious! Or, as I do sometimes, just drink it! Hope you enjoy!

Carolyn drinking the Zoumi - nothing goes to waste!

Kali Orexi,

- Sophia Eleni