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500g King Edward potatoes
100ml sunflower oil
6 cloves garlic, skin on, squashed
6 stalks rosemary, bashed
1. Preheat the oven to 200°C, gas mark 6. Divide the sunflower oil between 2 non-stick oven trays and place in the oven to preheat.
2. Leave the skin on the potatoes and cut into 5mm-thick slices then cut into 5mm-wide, long thin chips. Rinse under cold water and then pat dry with a clean tea towel.
3. Remove the hot trays from the oven and add the chips in a single layer, along with the bashed garlic and rosemary.
4. Place back in the oven to cook for 30-35 minutes until golden and crisp, flipping halfway through and swapping the position of the trays in the oven. Season and serve immediately with the côte de boeuf.
Typical values per serving:
This recipe was first published in May 2016.