"True Hellenic street food - I love this," says Calombaris. "The feta acts as the salt to the chip."
- 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
- 1Cover 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).
- 2Meanwhile, 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.
- 3Heat 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.
- 4Meanwhile, combine sea salt and rigani in a bowl and set aside.
- 5Deep-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.
Drink suggestion by Andrew Phillpot