Rosemary and Parmesan Baked Chunky Chips
“These are rather like oven baked chunky chips with an Italian accent. I’ve cut them in chunky chips here but what shape you cut them into is up to you.” Mark Hix
Serves: 4
Ingredients
4 large potatoes weighing about 200-250g each
5-6tbsp olive oil
2 cloves of garlic, peeled and crushed
2tbsp rosemary leaves
3tbsp freshly grated parmesan
Method
- Pre heat the oven to 200°C/Gas Mark 6.
- Halve the potatoes then cut each half into 6 or 7 chunky chips. Place them in a pan of cold water, bring to the boil and simmer for 3-4 minutes then drain in a colander.
- Heat the olive oil in a roasting tray in the oven then add the potatoes, garlic and rosemary, season and roast for about 45 minutes, turning them a couple times during cooking, or until the potatoes are crisp and cooked through.
- Scatter over the parmesan and return to the oven for about 10 -12 minutes.
For more delicious potato recipes visit www.britishpotatoes.co.uk
