(serves 2)
Hot chips are my vice. I wish i could resist them, or even just be able to have the self-control to leave that last handful but... i'm still working on that. My first 'diet' in high school was to restrict my hot chips intake to 1x/wk, it's sad to admit that it was a struggle, but i'm a lot better now and try to have them only occasionally. However, on a cold rainy day nothing beats some freshly deep fried potato ~ crunchy on the outside, soft in the middle, and generously sprinkled with chicken salt!
As a health professional, i feel that i should, i don't know, rise above this addiction, or acknowledge that deep-fried potato is clearly something one should steer away from... but i've decided to make a healthier, gourmet version to glorify it instead!
Prep time: 5 min
Cooking time: 40 min
Ingredients:
4 medium potatoes
Salt - preferably ground salt or sea salt flakes
2 tsp dried Rosemary
1 tsp chopped garlic
Olive oil
Method:
1. Preheat the oven to 200˚C.
2. Peel the potatoes and cut lengthwise and then into wedges.
NB. To speed up the process, you can microwave for 2-3 minutes with some water.
3. Dress the potatoes in olive oil, garlic, salt and dried rosemary.
4. Bake for 30-40 minutes, turning occasionally, until crunchy!
5. Once you take it out of the oven, toss with some salt and a bit more dried rosemary and serve by itself, or with some aioli!
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