Rosemary and parmesan baked chunky chips
Average rating:
A tasty twist on traditional chips, these are full of flavour and much healthier than deep-frying.
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Prep time: 10 mins
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Cooking time: 1 hr
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Serves: 4
Ingredients
- 4 large baking potatoes weighing about 200-250g (7-8oz) 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/390°F/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 mins 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 mins, 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 mins.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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