| Recipe: |
2 pounds large potatoes, cut into large chips 1 cm (1/2-inch) thick
Olive oil
1 bulb garlic
Freshly ground black pepper
3 sprigs fresh rosemary
1 lemon, zested
3 ounces sea salt
Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).
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 golden. Turn once 10-15 minutes into cooking. These can usually be kept going a bit longer to get even crispier or to let the rest of the meal catch up.
Remove the leaves from the rosemary and put in a small food processor with the lemon zest and salt. Whir to a fine grind, adding more salt if it is too wet. Sprinkle on the chips to serve. This rosemary salt can be kept for months in a little airtight jar.
From Jamie Oliver (with minor changes) at Foodtv.com |
