Sicilian chips

Sicilian chips

By
From
Sicily
Serves
4–6

Inspired by our recent trips in search of Sicilian flavours, I found myself adding oregano to almost everything. We love these potatoes cooked in this way and enjoy them with fish or meat – our son Flavio would eat the lot just as they are! Oregano is sold in bunches in Sicilian markets, so do bring some back with you if you are visiting. Keep it in the bag and simply roll it between your hands to release the tiny dried leaves. Olives bought with the stone in always taste better; just squash them with the flat of a large knife to release the stone. If you can’t find Italian olives, Kalamata olives from Greece are just as good. If you are going for a more sophisticated look, cut the potatoes into discs around 5 mm thick instead of chips.

Ingredients

Quantity Ingredient
1kg potatoes, peeled and cut into chips
1 onion, cut from root to tip and sliced into half-moons the same width as the chips
7 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
salt
freshly ground black pepper
150g cherry tomatoes, cut in half
handful good-quality black olives, stoned and split open, (optional)

Method

  1. Preheat the oven to 200°C and line a baking tray with baking parchment. Toss the ingredients together in a bowl and spread them out evenly on the baking tray. Bake for 30– 35 minutes or until golden brown and cooked through. Remove from the oven and transfer to a warm serving dish. Serve hot.
Tags:
Italy
Italian
Sicily
Sicilian
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