← Nouns Cooking · Greek

Ingredients

• 1 kg floury or all-rounder potatoes, peeled and cut into 1 cm batons
• 750 ml olive oil (not extra virgin), for frying
• 1 tsp flaky sea salt
• 1 tsp Dried oregano
• 80 g Feta, finely grated or crumbled (optional)
• 1 Lemon, in wedges (optional)

Method

1. Soak the cut potatoes in a bowl of cold water for 30 min to wash off surface starch. Drain and dry them very thoroughly in a clean tea towel.
2. Pour the oil into a deep, heavy pan to about 5 cm deep and heat it to 160°C (320°F).
3. Fry the potatoes in 2–3 batches for 6–8 min until soft but still pale. Lift out onto kitchen paper.
4. Raise the oil to 180°C (350°F) and fry each batch again for 2–3 min until crisp and golden.
5. Drain, then toss straight away with salt and oregano. Pile onto a plate and top with feta and a squeeze of lemon.

Tips

• Leave off the feta to keep them vegan and dairy-free.
• Never fill the pan more than a third full of oil, and do not leave it unattended.

Sources

Written in our own words after cross-checking these recipes:

OliveTomato Real Greek Recipes