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¼cupolive oil/coconut oil(melted)
Cut the potatoes into slices and then cut into even sized chips.
Transfer to a large bowl and cover with cold water. Leave to soak for at least 15 minutes but they can be left for a couple of hours.
When you are ready to cook pre-heat the oven to 220°C/Fan forced 200°C/Gas mark 7.
Place two baking trays in the oven to heat up.
Drain the potatoes and dry well on a clean tea towel.
Dry the bowl and return the potatoes to it.
Pour over the oil and turn the potatoes with your hands until they are all evenly coated.
Remove the trays from the oven and line with cooking paper. (I use 'Glad Bake & Cooking Paper)
Bake in the middle to bottom of the oven for 35-40 minutes, until the potatoes are cooked through and crispy and golden on the outside. Depending on your oven you may need to stitch the trays over half way through cooking.
Whilst the potatoes are cooking, finely chop the rosemary and mix together with the salt. (You can use a pestle and mortar to grind the rosemary and salt together)
Remove the potatoes from the oven, tip into a bowl and sprinkle with the salt whilst they are still hot.