- 1kg potatoes, peeled
- Salt and Pepper
- 5 garlic cloves
- Thyme and Rosemary sprigs
- Donegal Rapeseed Oil
Cut the potatoes into thick chips. Par boil in a pan of salted water for 5 – 10 minutes until just tender when pricked with a skewer. Drain and pat dry with 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
Autumn Fruit Cobbler
New Season Irish Carrot CakeInternational Guest Chef Fred Cordonnier. Recipe baked by Aisling Boggan from team Good Food Ireland.
Greek Yogurt, Lemon Zest and Pistachio PancakesSince 1990, the Faughnan family of Dromod, Co. Leitrim have been ensuring the traditional Irish food, boxty remains a key part of Irish food culture with their Dromod Boxty food business.