Yotam Ottolenghi’s oven chips with oregano and feta

These are inspired by some chips I ate in George Calombaris’s Melbourne-based restaurant, Jimmy Grants, when I was in Australia judging on MasterChef. I’d heard great things, but my high expectations were still exceeded. Eat these chips as they are, as a side to some fish or meat and with a simple salad, or with a wedge of lemon to squeeze over.

If you happen to be on holiday in Greece (or live near a shop that sells Greek produce), be sure to pick up some dried Greek oregano; its flavour is much more intense than regular dried oregano.

Get ahead by parboiling the potatoes up to 6 hours in advance.

Serves six as a side
maris piper potatoes 2kg, skin left on and cut into 2cm wide chips
sunflower oil 90ml
olive oil 60ml
garlic 6 cloves, thinly sliced
dried oregano 2 tsp
feta 150g (regular or Greek), roughly crumbled
flaked sea salt

Preheat the oven to 220C fan/gas mark 9.

Place a large pot filled with plenty of salted water on a high heat. Once boiling, add the potatoes and cook for 7-8 minutes, until starting to soften at the edges but still holding their shape. Drain and set aside to dry out for 5 minutes, then transfer to a large bowl. Add the sunflower oil along with 1 tablespoon of flaked salt and mix well.

Tip the potatoes and oil on to 2 x large parchment-lined baking trays (so that they are not overcrowded) and bake for 40-50 minutes, stirring a few times, until golden-brown and crisp.

About 5 minutes before the chips are ready, heat the olive oil and garlic in a small saucepan on a medium-high heat. Fry gently for 3-4 minutes, until the garlic is pale golden-brown. Take the cooked chips out of the oven and pour over the olive oil and garlic, then return to the oven for a further 4 minutes. Remove from the oven and, while piping hot, sprinkle with the oregano and feta. Serve at once.