Feta and Oregano Potato Wedges
These potato wedges take the humble chip to the next level. The taste of fried garlic slices transports me being on holiday cooking up a tiny storm in a self-catering kitchen. I only have a few dishes that I brave making while away and each of them begins with copious amounts of garlic. These are Green in origin I believe and I first made a chip version of these from one of the wonderful Ottolenghi’s books.
These are an easy twist on a classic that goes well as a side or served as nibbles with drinks. The saltness of the feta on the hot wedges is an addictive combination.
HOW TO MAKE OREGANO, FETA AND GARLIC POTATO WEDGES
Time: 1 hour
Skill: Easy
Serves: 3
INGREDIENTS
4 medium potatoes, cut into wedges with the skin on
Vegetable oil or olive oil
Generous sprinkle of salt
3 fat cloves garlic very thinly sliced
2 tsp dried oregano or a tbs fresh (i use a bit of both if I have fresh in the garden)
50g feta crumbled into small pieces
METHOD
Preheat the oven to 220°C. Meanwhile, parboil the potatoes in salted water for 8-10 minutes so they start to soften. Drain the water and let them dry for 5-10 minutes before tossing in plenty of oil and a generous sprinkling of salt.
Roast in the oven on parchment paper for 45 minutes tossing every 15 minutes. Near the end of the cooking time gently fry the sliced garlic in some oil when it’s golden brown pour it over the wedges and put them back in the oven for another 5 minutes.
When they’re done, immediately sprinkle over the feta and oregano so it adheres to the wedges when they’re really hot.
These are so so good. You’ll love them.