Crispy Potato Chips with Lemon Whipped Feta

The potato chips are roasted with lemon, garlic, and oregano, then served over a bed of lemon charred and roasted garlic whipped feta. This is delicious as a side dish or as a sharing platter.


  • No lemon? Use lime.
  • No oregano? Try with thyme or rosemary instead. 
  • No feta? Use fresh goat cheese.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2


800 g Potatoes

1 Lemon (quartered )

2 Garlic cloves (smashed )

2 tbsp Oregano

70 ml Olive oil

Salt & pepper

200 g Feta (or vegan feta)

For serving (optional):

a pinch of Chilli flakes

a pinch of Smoked paprika


  1. Preheat the oven to 200 C/180c fan/gas mark 6. In a bowl, mix the lemon wedges, garlic cloves, oregano and olive oil.
  2. Cut the potatoes in wedges and put into a large mixing bowl. Pour over the oil mixture from the other bowl, then season with salt and pepper and toss well to coat.
  3. Spread the potatoes out on a large baking tray and roast for 20 minutes, or until tender. Take the charred lemon and garlic from the baking tray and put the potatoes back in the oven for another 15-20 minutes, or until golden brown and crispy.
  4. Juice the charred lemon wedges into a bowl and remove the garlic peel.
  5. Add the lemon and garlic to a food processor along with the feta. Add a splash of water and blend until smooth and creamy. You can add a little lemon juice or a splash of water if the mixture's a little thick.
  6. Swirl the whipped feta onto a serving plate, then arrange the potatoes over the it. Sprinkle everything with smoked paprika, chilli flakes, and a little sea salt. Enjoy! 
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How to store

Store in an airtight container in the fridge for up to 3 days. Eat cold or reheat the potatoes in the oven to crisp them up.


Make a potato puree: mash the potatoes and whipped feta into the most decadent puree. 

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