Patates Tiganites Sto Fourno (Oven-baked chips)
I have yet to find a person that does not like chips. When my children were growing up, chips were mandatory with every evening meal. They would guard their share, count the potatoes chips and God forbid that one had one more then the other, the forks were on attack in each other’s plates and I was the designated referee.
These days the chips are just for me and I love to treat myself to the occasional plate, but we all know that fried food should be avoided so I have experimented with a baked version of chips. It is also common knowledge that olive oil does not become saturated once cooked (as once believed) and still is the healthiest oil that can be consumed. Another practical benefit of cooking chips this way is that there are no dirty fry pans, oil splatter that takes forever to clean. You cook the chips in foil, add any flavour you like, oregano, cumin, sumac, chili hot or mild or sprinkle with a good Greek kefalograveria cheese, grated fine or thick. You might also like to mix in a sweet potato, its yummy.
Dora can be contacted at: dora@neoskosmos.com.au
Ingredients
Potatoes (Quantity depends on number of people you are feeding) Flavouring of your choice – salt, pepper, oregano, cumin, sumac, chili or cheese Olive oil
Method
1. Pre-heat oven to 220C.
2. Cut your potatoes into fine chips. (If you prefer them thick, allow extra cooking time.)
3. Place a sheet of foil in a baking dish. Place your chips on the foil, and sprinkle with your choice of flavouring (The version I used yesterday was with salt, pepper and oregano.)
4. Add a small drizzle of olive oil, toss with your hands to mix well.
5. Cook in the oven for about 45 minutes. If you want your chips crispy and extra brown, allow extra time depending on your taste.
6. If using cheese, sprinkle on top while chips are still hot. My family’s favourite is kevalograviera or “that Greek cheese” as my children called it! Serve while hot with any other dish.
KALI OREXI