Fat chips with feta


"True Hellenic street food - I love this," says Calombaris. "The feta acts as the salt to the chip."

You'll need

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

  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • Meanwhile, combine sea salt and rigani in a bowl and set aside.
  • 05
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2013

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