Chunky Rosemary & Lemon Salted Chips

These golden, crispy, chunky chips are roasted to perfection with fresh rosemary, zesty lemon juice, and olive oil, then finished with fragrant rosemary and lemon salt for an irresistible burst of flavour. Whether served as a side or on their own, they pair beautifully with garlic yoghurt or aïoli for an extra indulgent bite!

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to gas mark 8/ 210°C/ 450°F. Boil the potatoes until soft but not falling apart, around 10-15 minutes. Drain the potatoes and lightly salt them.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

For

3

M

I

2-3

Red skinned potatoes, cut into chunky rectangles

4

sprigs

Rosemary

3-4

tbsp

Extra virgin olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Per Serving

Calories

320kcal

Fat

14g

Saturates

2g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Notes

Pro Tip✨: For extra crispy edges, after boiling, let the potatoes steam-dry for 5 minutes before roasting—this removes excess moisture and helps them crisp up beautifully.

More to explore

Air-Fryer Cod Fishcakes with Jalapeño Tartare

50 minutes

Golden Lobster Mac with Dill and Tarragon Gremolata

1 hr 15 mins

Crispy Gochujang Tofu Salad

15 minutes

Halloumi Couscous Salad with Crumbled Feta & Tenderstem

25 minutes

Grilled Salmon Salad with Crispy Lemon Potatoes and Honey Mustard

45 minutes

Casarecce in Broccoli & Green Chilli Pesto with Whipped Feta

15 minutes

Lime & Almond Pesto

5 minutes

Avocado, Feta & Yoghurt Dip

10 minutes