The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Rosemary and parmesan baked chunky chips – by Mark Hix

10 January 2008

These are rather like oven baked chunky chips with an Italian accent. I've cut them in chunky chips here but what shape you cut them into is up to you.

Ingredients (Serves 4)

4 large baking potatoes weighing about 200-25g each
5-6tbls olive oil
2 cloves of garlic, peeled and crushed
2tbls rosemary leaves
3tbls freshly grated parmesan

Method 1. Pre heat the oven to 200°C/Gas mark 6.
2. 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 minutes then drain in a colander.
3. Heat the olive oil in a roasting tray in the oven then add the potatoes, garlic and rosemary, season and roast for about 45 minutes, turning them a couple times during cooking, or until the potatoes are crisp and cooked through.
4. Scatter over the parmesan and return to the oven for about 10 -12 minutes.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking