The other day, I was craving fried potatoes with crumbled feta and dried oregano. So I made just that.
I peeled a couple of large potatoes I found hiding in my vegetable basket among some onions and garlic heads, I cut them into long strips and fried them in olive oil.
I dropped them in a large bowl, added some good sea salt and a couple pinches of dried oregano that I had brought back with me from Euvoia last October, and tossed them.
I divided them between two plates, I took a piece of feta from the fridge and crumbled it on top, adding another pinch of oregano.
On the side, a bowlful of boiled kale left-over from the day before, dressed with olive oil and freshly squeezed lemon juice.
We ate our meal as the warm rays of the sun were coming through the window.
Greek Fried Potatoes with Crumbled Feta and Dried Oregano
This has been one of my favorite meals ever since I can remember myself. The side of boiled greens (kale, Greek wild greens like zohous or vlita , spinach, chard) is essential.
Olive oil (or sunflower oil), for frying
Greek dried oregano
Boiled greens with olive oil and lemon juice, to accompany the potatoes
Peel the potatoes and cut them into strips.
Add oil in a large, deep pan (fill it halfway up) or in a deep fat fryer, heat it to 175°C and add the potatoes. Fry until crisp and lightly browned. It takes about 12 minutes in the deep fat fryer and a little longer in a pan.
Empty the potatoes in a bowl and sprinkle with sea salt and a couple pinches of dried oregano. Toss and serve into plates. Crumble as much feta as you like on top and add another pinch of dried oregano. Serve with the side of boiled greens.