There’s nothing better than homemade chips and these ones are a twist on an old favourite. They’re cooked in the oven in goose fat with cloves of garlic, which means you get a lovely sweet and crispy chip. The rosemary adds another layer of flavour that goes so well when the chips are sprinkled with salt. While goose fat isn’t the healthiest thing in the world, you only need one tablespoon to cook enough chips for four people. Cook these chips with the skin on for extra flavour and crispiness. Serve them with a piece of grilled fish or a roast chicken.
- 1kg of good baking potatoes like Maris Piper
- 1 tbsp goose fat
- 1 sprig of fresh rosemary
- 1 bulb of garlic
- Good pinch of sea salt
Preheat the oven to 220°C/425°F/Fan 200°C/Gas Mark 7.
Slice each potato, skin on, lengthways into 3, then across each piece in 3 so you have long, fat chips. Put in a tea towel and wrap tightly to draw out some of the moisture.
Put a generous tablespoon of goose fat in a non-stick baking tray and put in the oven for 5 minutes so it’s really hot.
Remove from the oven and carefully throw in the potatoes, coating all over. Break up the sprig of rosemary and sprinkle over and add the garlic cloves, skin on. Mix and put back in the oven for 20 minutes until the chips are golden brown, turning frequently so they don’t burn.
Remove and put into a bowl with kitchen paper to drain off the fat. Top with sea salt and serve.
Top tip for making Goose fat and rosemary garlic chips
This recipe also works very well with olive oil or rapeseed oil.