The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. These chips are so fantastic, and far healthier than the deep-fried variety. I had these in Italy and couldn't believe how tasty they were. The rosemary salt can be kept for months in a little airtight jar and has a fantastic intense flavour which is also great with chicken, pork chops, etc.
- 2 pounds large potatoes, cut into large chips 1 cm (1/2-inch) thick
- Olive oil
- 1 bulb garlic
- Freshly ground black pepper
- 3 sprigs fresh rosemary
- 1 lemon, zested
- 3 ounces sea salt
Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).
Parboil the potato chips, skin on, for about 10 minutes in boiling salted water.
Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.
Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.