Print
Prep Time
15 Minutes
Cooking Time
15 Minutes
Serves
4-6 People
Ingredients
- 1kg potatoes, peeled
- Salt and Pepper
- 5 garlic cloves
- Thyme and Rosemary sprigs
- Donegal Rapeseed Oil
Method
Cut the potatoes into thick chips.
Parboil in a pan of salted water for 5 – 10 minutes until just tender when pricked with a skewer.
Drain and pat dry with a tea towel. Place onto a roasting tray and scatter over the garlic and herbs.
Generously drizzle with the Donegal Rapeseed Oil and sprinkle with salt and pepper.
Toss them to coat in the oil and flavourings.
Cook them for 10 – 15 minutes at 210°C turning them a few times until golden brown and crispy.
Drain on kitchen paper and serve immediately.
You may also like
Savoury Cheesy Pudding
Taste Ards and North Down (Taste AND) is a dedicated food and drink network and tourism initiative established by the Ards and North Down Borough Council. The Comber Earlies Food Festival forms part of Taste Summer in Ards and North Down, Lotte Duncan...Raspberry and Rose Fool
Taste Ards and North Down (Taste AND) is a dedicated food and drink network and tourism initiative established by the Ards and North Down Borough Council. The Comber Earlies Food Festival forms part of Taste Summer in Ards and North Down, Lotte Duncan...Ice Cream Sodas (Lavender & Strawberry/Raspberry & Rose)
Taste Ards and North Down (Taste AND) is a dedicated food and drink network and tourism initiative established by the Ards and North Down Borough Council. The Comber Earlies Food Festival forms part of Taste Summer in Ards and North Down, Lotte Duncan...