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Oven Baked Fat Chips with Rosemary Salt

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.


  • 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


  • 1.

    Place a baking tray in the oven and preheat it to 230 degrees C.

  • 2.

    Parboil the potato chips, skin on, for about 10 minutes in boiling salted water.

  • 3.

    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.

  • 4.

    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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©Jamie Oliver 2002

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Posted by Gary107Report
worked a treat & the rosemary salt is a winner
Posted by Report
Love the chips but how you get the rosemary, salt and lemon zest to make a paste is utterly beyond me!
Posted by Report
you can just rough blend it...otherwise it will work out if u smash it using pestle for 10-15mins approx