Oven chips with rosemary salt recipe
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- Serves 4
- 10 mins to prepare and 30 mins to cook
- 222 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 tsp fresh rosemary, finely chopped
- 4 tsp flaky sea salt
- zest of ½ lemon
- 800g Maris Piper potatoes, peeled
- 2 tbsp olive oil
Each serving contains
- Energy
- 930kJ 222.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 3.0g
- Sugars
- 1g
of the Reference intake
Carbohydrate 32.0gProtein 4.0gFibre 3.3g
Method
- 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.
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