Oven chips with rosemary salt recipe

4 ratings

Chips are the ultimate burger side and these ones are coated in a lemony rosemary salt which takes the classic oven chip to new heights! See method

Ingredients

If you haven't got any Maris Pipers, try using King Edward potatoes

of the reference intake
Carbohydrate 32g Protein 4g Fibre 3.3g

Combine the rosemary, salt and lemon zest in a grinder or pestle and mortar, and grind for a few minutes until well combined and fragrant.
Heat the oven to gas 9, 250°C, fan 230°C and bring a large pan of salted water to the boil. Cut the potatoes into batons, about 1cm wide.
Add the potatoes to the boiling water and blanch for 3 minutes, then drain well. Pat dry with kitchen paper, then transfer to a baking tray and toss in the olive oil and half the rosemary salt, ensuring each chip is well coated.
Bake for 20-25 minutes, checking every 5 minutes or so to turn them, until golden and crisp. Remove from the oven, toss in the remaining salt and enjoy.