chips are so fantastic, and far healthier than the deep-fried variety. I
had these in Italy and couldn't believe how tasty they were. The rosemary
salt can be kept for months in a little airtight jar and has a fantastic
intense flavour which is also great with chicken, pork chops, etc.
2 pounds large potatoes, cut into large chips 1 cm (1/2-inch) thick
Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).
1 bulb garlic
Freshly ground black pepper
3 sprigs fresh rosemary
1 lemon, zested
3 ounces sea salt
Parboil the potato chips, skin on, for about 10 minutes in boiling salted water.
Heat some olive oil in a frying pan, smash the garlic bulb and chuck
in the cloves, then add the potato chips. Toss in the oil and season with
pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and
Remove the leaves from the rosemary and put in the mortar with the
lemon zest and salt. Bash up to make a green paste, adding more salt if it
is too wet. Push through a sieve, and sprinkle on the chips to serve.