Rustic rosemary oven chips
45 min
I'm not a big fan of potatoes, but these chips are awesome and can be used as a side dish for just about anything or make an excellent snack in their own right. Another simple recipe I came up with after the tragic loss of my deep fat fryer.
3 people made this
Ingredients
Serves: 2
- 3 medium potatoes
- 1 tablespoon olive oil
- 2 teaspoons dried rosemary
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
Method
Prep:10min ›
Cook:35min ›
Ready in:45min
- Place a grease proof paper lined baking tray in the oven and preheat it to 230 C / Gas 8.
- Wash the potatoes thoroughly and cut them into chips about 1cm thick, leaving the skin on.
- Boil the chips in lightly salted water for about 10 minutes.
- Add the oil and dried rosemary to a large frying pan and heat gently, allowing the rosemary to flavour the oil.
- Toss the chips in the oil, ensuring they're thoroughly coated, before spreading them evenly on the preheated tray.
- Season with the salt and pepper and bake in the oven until browned and crisp, 20 to 25 minutes.
Tip
Serve along side my Shallow Fried Fish, Quick Mushy Peas and a round of buttered crusty bread for a homemade, slightly healthier, slightly more up market "chippy tea".
