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
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Winter Warming Christmas Punch
This winter warming punch makes for a tasty non-alcoholic alternative to Christmas mulled wine and brings forth the excellent taste of Des Jeffares' homegrown Wexford Blackcurrants.Tear’n’Share Wild Garlic Bread
Share this fabulous Wild Garlic Bread with Wild Garlic Flavoured Oriel Smoked Sea Salt amongst friends or family and get your taste buds flowing! Oriel Sea Salt is a natural salt produced by the adventurous John Delaney in County Louth. It’s the only...