Oven chips with oregano and feta from Essential Ottolenghi: A Collection (page 138) by Yotam Ottolenghi

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.

  • 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.

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