Name: Fat chips with feta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 3 large sebago potatoes, cut into 2cm-thick chips; 1 tbsp fine salt; 4 garlic cloves, unpeeled; 100 ml olive oil; For deep-frying: cottonseed oil; 1 tbsp flaked sea salt; 1 tsp dried rigani (Greek oregano); 80 gm feta, preferably Dodoni

Fat chips with feta

Australian Gourmet Traveller recipe for fat chips with feta.

Serves 4

Prep

15M

Cook

45M

Total

“True Hellenic street food – I love this,” says Calombaris. “The feta acts as the salt to the chip.”

Ingredients

3 large sebago potatoes, cut into 2cm-thick chips

1 tbsp fine salt

4 garlic cloves, unpeeled

100 ml olive oil

For deep-frying: cottonseed oil

1 tbsp flaked sea salt

1 tsp dried rigani (Greek oregano)

80 gm feta, preferably Dodoni

Method

Main

1.Cover potato chips with cold salted water in a saucepan and bring to the simmer over medium-high heat until just tender (7-8 minutes). Drain, then spread on a tray lined with several layers of absorbent paper and set aside to dry (2-3 hours).

2.Meanwhile, preheat oven to 180C. Wrap garlic loosely in foil and roast until golden and tender (15-20 minutes). Squeeze from skins into a bowl, add olive oil and set aside.

3.Heat cottonseed oil in a large saucepan to 140C. Fry chips in batches until pale golden (7-8 minutes; take care, hot oil may spit), drain on absorbent paper and set aside, then increase oil temperature to 180C.

4.Meanwhile, combine sea salt and rigani in a bowl and set aside.

5.Deep-fry chips again in batches until crisp and dark golden (2-3 minutes; take care, hot oil may spit), then drain on absorbent paper. Toss in garlic oil and serve hot with feta crumbled over, and seasoned to taste with rigani salt.