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Patates Kizartmasi

Crispy double-fried potato batons tossed with sea salt and dried oregano. Served alongside a quick garlic yogurt dipping sauce.

35 minEasyServes 4280 cal/serving

TurkishSideStovetopVegetarianMediterraneanHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

  • 2 lbs Russet potatoes, cut in batons
  • 3 cups vegetable oil
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1/2 cup Greek yogurt
  • 1 garlic clove, minced

Instructions

  1. 1

    Soak 2 lbs cut in batons Russet potatoes in cold water for 15 minutes, then drain and pat completely dry.

  2. 2

    Heat 3 cups vegetable oil in a deep pot over medium heat to 325 degrees F.

  3. 3

    Fry potatoes in batches for 5 minutes until tender but not browned, then transfer to paper towels.

  4. 4

    Increase heat until oil reaches 375 degrees F.

  5. 5

    Fry potatoes again for 3 to 4 minutes until golden brown and crispy.

  6. 6

    Combine 1/2 cup Greek yogurt and 1 minced garlic clove in a bowl to make the dipping sauce.

  7. 7

    Toss hot fries with 1 tsp sea salt and 1 tsp dried oregano, then serve immediately with sauce.

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Questions

What is Patates Kizartmasi?

Crispy double-fried potato batons tossed with sea salt and dried oregano. Served alongside a quick garlic yogurt dipping sauce. This reference files it under Turkish side: made on the stovetop, rated easy and about 35 minutes start to finish.

How long does Patates Kizartmasi take?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 1, 15 minutes.

How hot should the oil be for Patates Kizartmasi?

For Patates Kizartmasi, the frying oil is held at 325 F (about 165 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 375 F (about 190 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Patates Kizartmasi?

Step 1 reads: "Soak 2 lbs cut in batons Russet potatoes in cold water for 15 minutes, then drain and pat completely dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of Greek yogurt in Patates Kizartmasi?

The entry for Patates Kizartmasi calls for 1/2 cup Greek yogurt. In its place: Sour cream, measure for measure, or regular yogurt strained for an hour.

How many calories are in Patates Kizartmasi?

One serving (the recipe makes 4) is about 280 calories, with 4 g protein, 35 g carbohydrate and 14 g fat, plus 4 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

How long does Patates Kizartmasi keep?

Refrigerate what is left of Patates Kizartmasi within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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