Preparation
Step: 1/5
Thoroughly wash the potatoes and slice, leaving the skins on. Place in a bowl of cold water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000349/000349_step_1_M.jpg)
Step: 2/5
Crumble the feta into a bowl. Wash the thyme, shake dry, pick off the leaves and add to the feta.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000349/000349_step_2_M.jpg)
Step: 3/5
Grate the lemon zest and add to the feta.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000349/000349_step_3_M.jpg)
Step: 4/5
Season the feta mix with vinegar, olive oil, pepper and nutmeg to taste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000349/000349_step_4_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000349/000349_step_5_M.jpg)