I love chips but always feel guilty when I indulge. This recipe bakes them in the oven using good quality olive oil and the lemon rosemary salt is a cracker. The result is not exactly super healthy but a much better and I think tastier alternative to the deep fried variety.

The Lemon Rosemary Salt will keep for months in an air tight jar.

1kg brushed/washed potatoes. Leave the skin on, halve them and cut into thick wedges
3 bulbs garlic, unpeeled
Olive Oil
40g good quality sea salt – Use Maldon or the pink Murray River Salt Flakes
2 sprigs fresh rosemary
Zest of 1/2 lemon

How to put it together

1.       Place a baking tray in the oven and pre heat it to 230C – you want the tray to be nice and hot.

2.       Put the chips into a large saucepan and cover with boiling water from the kettle. Place on the stove and boil for 8-10 minutes until par cooked.With the brushed potatoes you want to shock them with the hot water from the kettle rather than bring to a gentle boil.

3.       When the potatoes are just tender, drain them in a colander for a couple of minutes.

4.       Place a heavy based fry pan on the stove and heat up a good glug of olive oil (like 3-4 tablespoons).

5.       Bash the garlic cloves with the flat side of a knife and toss into the oil along with the potatoes. Give it a good mix and make sure all the potatoes are well coated with the oil.

6.       Put the potato garlic oil mixture onto your pre-heated oven tray and bake in the oven for 15-20 minutes or until golden brown.

7.       Meanwhile, to make the lemon rosemary salt – strip the leaves from the rosemary and place in a motar and pestle with the lemon zest and salt. Give it a really good bash to break down the salt and all the flavours. You should end up with a fantastic green looking salt.

8.       When your chips are done, put them in a large bowl with a good pinch of the salt and toss to combine.