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Chips with rigani & feta (patates tiganites)

πατατες τηγανιτες με ριγανη και φετα
Servings 4

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

  1. Peel and cut the potatoes to a medium-sized chip shape.

  2. 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. 

  3. 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.

  4. 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.