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Greek Style Potatoes | deep fried Indian potato wedges | deep fried masala aloo wedges |

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Tarla Dalal

20 January, 2016

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Table of Content

About Greek Style Potatoes

Ingredients

Methods

How to cut potato fingers and deep-fry

How to make Greek Style Potatoes

Nutrient values

Greek Style Potatoes | deep fried Indian potato wedges | deep fried masala aloo wedges |

Greek Style Potatoes are a beloved dish in Mediterranean cuisine, famous for their crisp texture and vibrant combination of herbs and spices. The hallmark of authentic Greek style is the use of unpeeled potato wedges, which provide a rustic appeal and retain essential nutrition. After deep frying the wedges to a golden brown, the potatoes are tossed in olive oil, garlic, dried chilli flakes, rosemary, lemon juice, black pepper, and salt. This results in a dish that bursts with flavor and is enjoyed both as a side or even a standalone snack.

In Greek kitchens, the use of lemon juice is critical—its tangy flavor brightens the potatoes and balances the richness of olive oil. The wedges are typically finished in the pan with flavors that echo classic Greek combinations: oregano, garlic, and generous amounts of olive oil. These ingredients are sautéed with deep-fried potatoes for a couple of minutes to ensure every wedge is coated in the aromatic mix, making the dish both fragrant and lively on the palate.

Moving from Mediterranean to Indian traditions, deep fried Indian potato wedges are known for their bold use of spices. Commonly called "Aloo Wedges" or "Masala Potato Wedges," these are prepared by deep frying unpeeled potato wedges until crisp, then tossing them in a mix of olive oil, garlic, chilli flakes, rosemary, lemon juice, black pepper, and salt. Unlike the Greek style, Indian versions add a layer of warmth and heat, mostly due to the dry red chilli flakes and sometimes additional garam masala or chaat masala.

Masala Aloo Wedges have become a modern street food favorite, appreciated for their crispy exteriors and fluffy interiors. The finely chopped garlic in the olive oil brings out a savory richness, while the dried rosemary and black pepper layer in herbaceous and subtly spicy notes. Lemon juice is again a key element, bringing a burst of acidity that cuts through the oiliness and ties the flavors together.

The process for both Greek and Indian-style potato wedges is straightforward. First, heat the oil for deep-frying and add a few potato wedges at a time, frying them until they turn golden brown. These crisp wedges are then drained and quickly sautéed in olive oil with the aromatic mix of garlic, spices, and herbs. Tossing all the ingredients together for a couple of minutes ensures that every wedge is uniformly coated and the flavors meld beautifully.

One notable aspect is serving the wedges immediately after preparation—the ideal texture and flavor are best experienced hot and fresh. The recipe’s simplicity and reliance on quality potatoes, olive oil, and a handful of spices make it accessible and satisfying. Whether enjoyed with grilled meat, fish, or just a tangy dip, the dish’s layers of citrus, garlic, and herbs are a crowd-pleaser.

To summarize, unpeeled potato wedges deep-fried and sautéed with olive oil, garlic, rosemary, chilli flakes, lemon juice, black pepper, and salt form the backbone of both Greek Style Potatoes and deep-fried masala aloo wedges. Each version pays homage to its region’s flavors, but both offer a delicious, crunchy potato dish packed with aromatic zest and unforgettable taste.

Ingredients

for Greek Style Potatoes

2 1/2 cups potato wedges (unpeeled)

oil for deep-frying

1 tbsp olive oil

1 tbsp finely chopped garlic (lehsun)

1 tsp dry red chilli flakes (paprika)

2 tsp dried rosemary

2 tsp lemon juice

1/4 tsp freshly ground black pepper (kalimirch)

salt to taste

Method

Heat the oil for deep frying in a deep non-stick pan, add the potatoes and deep-fry a few at a time till they turn golden brown in colour from both all the sides. Drain on an absorbent paper and keep aside.
Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for few seconds.
Add chilli flakes, rosemary, potato wedges, lemon juice, pepper and salt and toss it gently on medium flame for 2 minutes.
Serve immediately.

Greek Style Potatoes recipe with step by step photos

how to cut potato fingers and deep-fry

1. To make Greek Style Potatoes | deep fried Indian potato wedges | deep fried masala aloo wedges | wash a big potato very well to remove all dirt as we are not going to peel the skin.
2. Place the potato on a chopping board horizontally and cut it into medium sized slices vertically using a sharp knife. You will get approx. 5 to 6 slices.
3. Separate out the slices as shown.
4. From each slice cut approximately 4 fingers. Using a sharp knife.
5. Heat the oil for deep frying in a deep non-stick pan.
6. Add the potato wedges (unpeeled) and deep-fry a few at a time till they turn golden brown in colour from both all the sides.
7. Drain on an absorbent paper and keep aside.

How to make Greek Style Potatoes

1. To make Greek Style Potatoes | deep fried Indian potato wedges | deep fried masala aloo wedges | Heat the 1 tbsp olive oil in a broad non-stick pan.
2. Add the 1 tbsp finely chopped garlic (lehsun).
3. Sauté on a medium flame for few seconds.
4. Add 1 tsp dry red chilli flakes (paprika), 2 tsp dried rosemary, potato wedges, 2 tsp lemon juice, 1/4 tsp freshly ground black pepper (kalimirch) and salt to taste and toss it gently on medium flame for 2 minutes.
5. Serve Greek Style Potatoes immediately.
6. Greek Style Potatoes | deep fried Indian potato wedges | deep fried masala aloo wedges.

Nutrient values (Abbrv)per plate

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Asari

May 19, 2022, 5:22 p.m.

Greek style potatoes.. really yumm recipe.. the rosemary added to this gives a nice flavour.. to the potatoes.. This is a must try recipe for a lazy sunday..