Use yellow flesh potatoes for these chips for the best result.

In Europe, it’s rare to find white potatoes, most of them are yellow flesh. They taste better and hold their shape well.

We always have bunches of dried oregano from Italy or Greece on hand; it has a lovely texture and scrunching the stemmed oregano over the plate makes us feel like we are in Europe.

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Serves 2

Ingredients

400g yellow-flesh potatoes, peeled & cut into roughly 1cm chips
Oil, for frying
100g feta
2 tbsp dried oregano

Method

Wash the cut chips and dry them well.

Heat oil in a deep fryer or high-sided frypan to 160°C.

Fry chips for 4 – 5 mins; you want to take the rawness out of them. Crank the temperature up to 190°C and cook until golden and crisp.

Drain well, pile on a plate, season with salt and pepper.

Crumble over feta and oregano.