The perfect chip is a difficult thing to achieve. Yet go to any good Greek taverna and you will be served an impressive bowl of chunky, hand cut potato chips, made from local potatoes and cooked in olive oil. No funny vegetable oils or beef dripping, thanks very much. Old school Greek taverna chips are so good, they’re often very hard to share.
At home, chips are somewhat of an indulgent treat, often made to accompany a celebratory first of the season main course, such as dolmades made from the first, fresh tender vine leaves. Pork with celery or keftedakia, tiny little aromatic meatballs beloved by all Greek children (and grown ups).
Greek taverna chips do not require a deep fryer or a whole lot of fuss. All you need is a good fry pan, good quality floury potatoes, very good olive oil and a little patience.
Chips with rigani & feta (patates tiganites)
Ingredients
- 250 g floury potatoes in Australia look for coliban, kennebec or sebago
- 1 Greek coffee cup extra virgin olive oil
- 50 g Greek DOC feta cheese
- 1 tbsp Rigani-salt αλατοριγανο
Instructions
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Peel and cut the potatoes to a medium-sized chip shape.
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Place the chips into a pot of boiling salted water. Cook until firm (about 5 mins). Remove from the pot, drain well and place on a kitchen towel. Pat completley dry. Place in the fridge to let them cool completely.
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Heat up the olive oil in a frying pan. When hot, add the cold chips and cook until golden. Once cooked, place the chips on more kitchen towel to drain out any excess oil.
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Place in a bowl and toss with the rigani salt. Crumble the feta over the top and serve immediately.
Recipe Notes
Taking inspiration from the souvlaki bars of Athens, a jar of rigani-salt is a handy pre-mixed combination to have in the cupboard - for everything from these chips to grilled bread drizzled with olive oil. Simply mix around 100g good quality sea salt with 200g dried Greek rigani. Place in a clean jar, seal and leave in your cupboard.
