Vine dining 17 January 2020 Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
In this week's issue... Vine dining Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
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Rosemary and parmesan baked chunky chips – by Mark Hix

10 January 2008
Rosemary and parmesan baked chunky chips – by Mark Hix

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.

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