Peel the potatoes, which should not be too large in diameter, and cut into slices 3 to 4 millimeters thick.
Heat plenty of olive oil in a saucepan or a sufficiently high pan and fry the potato slices until they have turned a golden yellow color.
Then degrease the slices on kitchen paper, then place them in a bowl, season with sea salt, rose paprika and oregano and mix everything together thoroughly.
The Tiganites Patates go very well with grilled dishes such as souvlaki, bifteki or gyros and go well with tzatziki.
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