Preparation
Step: 1/5

Thoroughly wash the potatoes and slice, leaving the skins on. Place in a bowl of cold water.

Step: 2/5

Crumble the feta into a bowl. Wash the thyme, shake dry, pick off the leaves and add to the feta.

Step: 3/5

Grate the lemon zest and add to the feta.

Step: 4/5

Season the feta mix with vinegar, olive oil, pepper and nutmeg to taste.

Step: 5/5

Heat a deep-fat fryer or deep pan half-filled with oil to 170°C. Remove the potato slices from the water, pat dry and fry in batches for 3 minutes in the hot oil. Remove, allow to cool then refry until golden brown. Drain, season with salt and serve with the marinated feta.