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!
Cook
50m
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.
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For
3
M
I
2-3
Red skinned potatoes, cut into chunky rectangles
4
sprigs
Rosemary
3-4
tbsp
Extra virgin olive oil
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Per Serving
Calories
320kcal
Fat
14g
Saturates
2g
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Cook along with all of our recipes
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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!
Cook
50m
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
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
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
