These delicious fries are coated in olive oil and dried oregano and then baked in the oven until crispy. I like to garnish them with fresh parsley and crumbled feta for a truly Greek feel.
It's best to use a floury potato such as Maris Piper, as they produce fries with lovely soft middles. Try and find large potatoes, so that you can cut them into good sized chips.
I've allowed between 150g-200g of potatoes per person. These fit onto a large baking tray, but if you want to make a larger quantity, then do use two trays, so that the fries have room to cook.
They go really well with
chicken souvlaki,
tzatziki, salad and Greek flatbreads. Alternatively, if you want to keep it vegetarian, serve them with some sauteed haloumi or a gorgeous
Greek salad.
Serves 3-4
600g Maris Piper potatoes
1 heaped tablespoon of dried oregano
2 tablespoons of extra virgin olive oil
To serve
Sea salt
Handful of fresh flat leaf parsley
Feta
- Pre-heat the oven to 200°C.
- Peel the potatoes and then cut into chips (see 2nd and 3rd images).
- Place the chips in a large bowl of salted water for at least 30 minutes. This helps to remove the starch and improves the crispiness of the fries!
- Drain the potatoes and dry with a teacloth or kitchen towel.
- Place the chips in a large bowl and add the olive oil and oregano. Mix well.
- Tip onto a large baking tray and then spread evenly (see 3rd image).
- Place in the hot oven and cook for 20 minutes.
- After 20 minutes, remove from the oven and flip the potatoes. Make sure they are spread evenly before returning to the oven for a further 15-20 minutes.
- Finely chop a handful of flat leaf parsley.
- Drain the feta.
- Once the chips are golden, remove from the oven and sprinkle with sea salt.
- Place them in a serving dish and top with the parsley and crumbled feta.
