6 portions. Approximate cost: £2,
Skill level: Easy,
Total cooking time: 30 to 35 minutes,
- Prep time: 10 minutes,
- Cooking time: 25 minutes,
Equipment used: A large mixing bowl, 1 large saucepan, 1 baking tray,
Original recipe: (Nigella’s) Home made oven chips
Nigella’s method is pretty foolproof but, inspired by the taste sensation that is Honest Burger, I’ve attempted to copy their rosemary fries by following Nigella’s recipe and then covering the end result in chopped rosemary and salt.
These also taste amazing smothered in paprika – this works especially well for sweet potatoes and the same method can be used (just reduce the time you spend par-boiling the potatoes)
(Original recipe in bold font)
Either peeled or un-peeled, cut the potatoes into big chips (one large potato per person should be sufficient, but adjust according to level of anticipated hunger!) Half of a 200g bag will make generous portions for 4 people.
Finely chop a couple of sprigs of rosemary, set aside.
Put the chips into a large pot of salted cold water, and bring them to the boil. As soon as the chips have come to the boil, drain them, and tip them into a large bowl – you want to get rid of much excess water as possible so leave these in the colander for a minute or so. This whole process will take around 5 minutes.
Sprinkle the chips with enough olive oil to coat them well, and toss them around with your hands or a wooden spoon until they are well covered in oil. (Hands are best for this job – let them cool for a minute or two if you need to).
At this point you can add any extra ingredients you want (such as sea salt salt and finely chopped rosemary)
Spread the chips evenly on a baking tray (use more than one if you need to – best not to have the chips piled up on top of each other) and stick them in a hot (200 C) oven for 20 minutes or so. I’ll often increase or decrease the temperature to fit in with whatever else I am cooking, such as lemon sole fish fingers at 220 C.
Give them a shake or a stir halfway through if you like.
Check them towards the end so that they don’t over cook. They should be a light brown and starting to get crunchy by the end. After 20 mins or so, they should be done.
- half a 200g bag of Maris Piper potatoes (£2, so £1 used here)
- a couple of sprigs of rosemary
- sea salt