Oven chips with oregano and feta from Ottolenghi Simple (page 138) by Yotam Ottolenghi

Ingredients

potatoes
dried oregano
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EYB Comments

Can substitute Greek oregano for dried oregano.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Avocado and broad bean mash; Butterbean mash with muhammara; Lamb arayes with tahini and sumac; Squid and red pepper stew; Rose harissa chickpeas with flaked cod

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute Greek oregano for dried oregano.
zoelaz on May 08, 2026

Straightforward and delicious! Only made 1/3 the recipe and skipped the feta since I was serving with Greek salad with plenty of feta on it already.
Emwestley on March 11, 2026

This sounds too simple to be good but a cracking side for steak or a bbq. Would definitely make again.
chezlarios on September 01, 2025

This was very good, but it took considerably longer than « normal » roasted potatoes given the extra steps with parboiling and the extra dousing with oil.
VineTomato on June 25, 2024

These were really good. I used avo oil in place of the sunflower oil. I love how crispy they go. The parboiling took longer (about double the time) and the oven time was only about 30 min until very crispy. Served with veggie meatballs and greek salad. Delish. Edit: Made these again and reduced the oven temp to 200 (fan) and the chips were a bit oily. Will keep it at 220 (fan) next time and plan for 30 min in the oven. These are so good!
bernalgirl on August 08, 2023

This has been on my list forever and did not disappoint. At the end, I was pushed for time and tossed the fries with Burlap & Barrel ground garlic instead of doing the fiddly thing with the garlic and oil, and added a squeeze of lemon. These were devoured, will make again.
Ganga108 on December 12, 2021

What a great Sunday night feast, in front of movies, with a Greek salad. I do love baked chips or wedges of any style. I don't usually par boil, and altho I liked the result, I might skip that step for a Sunday night in front of the teev. The feta and oregano were fabulous, turning 'the usual chips' into something a little more glamorous. Ours were quite garlicky which we loved - I used garlic we have recently harvested from the garden. We always salt to our own taste rather then use the amount in a recipe as different salts can vary in saltiness. One other tip, if you know your oven runs a little cool, crank up the heat. Ours does, so I used 240C and they cooked perfectly in 40 mins + 5 with the garlic and oil.
Shaxon on May 23, 2021

I used small yukons and split them in half. Next time, I may add some fresh parsley to the final toss.
FJT on October 13, 2020

The chips crisped up beautifully despite using much less salt than called for in response to comments below. I couldn't see the point of the feta though and would omit this next time. Otherwise a good recipe.
Lsblackburn1 on September 22, 2020

I was disappointed with these. I let them cook for 70 minutes and they still didn’t seem browned or crisp enough, but was getting impatient. Kind of mushy in the middle. For all the extra work, I think I prefer just my usual roast new potatoes (no recipe required for that!)
jenburkholder on August 10, 2020

We loved these. Simple but so good, just good technique. We subbed in fresh oregano, since it was looking lonely out in the garden.
Ro_ on July 04, 2020

I didn't totally love this. Agree with the other comments re: too much salt and too much oregano. I absolutely love feta cheese, but in this case I don't think it actually works that well with chips. The method for cooking the chips was good, but I always find that par-boiling is a somewhat unnecessary step nonetheless.
Rutabaga on May 01, 2020

These fries are indeed very crisp, especially the leftovers, which I reheated in the oven the next day. I found the salt to be about right, but that will depend on the saltiness of your feta, which I find varies greatly among different brands. Chopped fresh oregano added a relatively mild herbal note, but I think the sharper taste of dried would also be welcome. They remind me of the feta fries we used to get at a local fast food Greek restaurant in college.
twoyolks on April 30, 2020

This seems like it's inspired by a "loaded-fries" recipe but it falls a bit flat. There's way too much salt on the fries (particularly with the cheese). I liked the cheese but the cheese doesn't really stick to the fries so it's hard to eat together. I will say that the oven fries got quite crispy which is unusual.
sshieff on April 20, 2019

This has become a time-and-again favorite. I par-cook the spuds, toss with semolina and a little salt and roast very hot (see Nigella Lawson's best-ever roast potatoes in "Feast"). We use fresh and/or dried oregano, depending on the season - and salt to taste. Of all recipes, this one is a blue-print rather than an instruction. Use your imagination, and remember Samin Nosrat's advice about salt - the feta will add a layer, so add as much table salt as you think will suit your own preferences. You can always add more later.
riley on November 25, 2018

I was disappointed with this recipe. Really thought it would be a favorite. Little too salty (I'm a salt addict) and a little too much oregano. The individual ingredients are flavors I love, but it just didn't sing when combined. Edible, not terrible, but not going to crave.