Rosemary and Parmesan Baked Chunky Chips
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
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