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Peel the potatoes and slice them by hand lengthways into rustic chip-shaped pieces, approximately 1 cm thick. They don’t need to be perfectly even — that’s part of their homemade Greek style.
Pour enough olive oil into a large deep frying pan or heavy-based pan to come approximately 2–2.5 cm up the sides. Heat over medium-high heat until hot but not smoking.
Carefully add the potatoes in a mostly single layer. A little overlapping is fine, Fry for approximately 4–5 minutes, or until golden underneath. Turn the potatoes and continue frying 4–5 minutes, or until golden on both sides and tender inside.
Using a slotted spoon or spider strainer, lift the potatoes from the oil. For a less oily finish, briefly transfer them to a plate lined with paper towel. Otherwise, serve them straight onto a platter as we often do in Greece.
While still piping hot, sprinkle generously with sea salt and Greek oregano. Rub the oregano lightly between your fingers as you sprinkle it over the potatoes to help release its beautiful aroma. Serve immediately.