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Oven Baked Fat Chips with Rosemary Salt

Recipe by Jamie Oliver from Oliver's Twist

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These 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.

Serves 4

Ingredients

2 lb large potatoes cut into large chips 1 cm (½ inch) thick
Olive oil
1 bulb garlic
Freshly ground black pepper
3 sprigs fresh rosemary
1 lemon zest only
3 oz sea salt

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Method

Place a baking tray in the oven and preheat it to 230 degrees C.
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 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 20 minutes until crispy and golden.
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.

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Notes & Tips

Visit Jamie Oliver’s website at www.jamieoliver.com ©Jamie Oliver 2002

Recipe Rating

Preparation Time: 15M

Cooking Time: 30M

What do you think?

Jenny Clark 3 months ago

Love the chips but how you get the rosemary, salt and lemon zest to make a paste is utterly beyond me!

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- Na Ja 1 month ago
  
  you can just rough blend it...otherwise it will work out if u smash it using pestle for 10-15mins approx
  
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Gary107 July 2011

worked a treat & the rosemary salt is a winner

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steph95 March 2011

very yummy, crispy and fantastic with a pie. Be careful not to overboil the potatoes though!

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steph95 March 2011

tried this today, couldn't get my hands in fresh rosemary but the dried works just fine!

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molly1998 December 2009

sounds great to eat with your roast dinner on christmas day

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