Ingredients:
2
large
floury
potatoes
4
cloves
garlic
peeled
4-6
inches
fresh
rosemary,
stalk
and
leaves,
cut
into
3
or
4
pieces
Half
a
dozen
black
peppercorns
Hefty
glug
of
virgin
olive
oil
Sea
salt
Method:
Add
the
oil
to
a
hot
non-stick
frying
pan
large
enough
to
take
the
chips
in
a
single
layer
Throw
in
the
garlic,
rosemary
and
peppercorns,
allow
to
sizzle
for
a
few
seconds,
then
turn
off
the
heat.
Let
the
pan
cool,
giving
the
oil
time
to
absorb
the
flavourings.
Peel
and
chip
the
potatoes,
approx
1cm
thick,
and
pat
dry
in
a
clean
tea
towel.
Reheat
the
pan,
then
add
the
chipped
potatoes
Cover
and
cook
on
a
low
to
medium
heat,
shaking
occasionally,
until
chips
are
tender
and
golden
on
one
side
Turn
chips
over,
increase
heat,
and
cook
until
golden
and
crispy
all
over
Sprinkle
liberally
with
sea
salt,
toss,
then
drain
on
kitchen
paper
before
serving
Submitted By (recipedia)
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