Oven roasted rosemary chips
Scrub the potatoes and then cut them into rough chip shapes.
Place them in a pan and boil them for 4-5 minutes until just soft.
Drain and then pour the oil, rosemary, salt and pepper into the pan with the potatoes.
Place the lid back on and shake the pan, gently bashing the potatoes.
Place them onto an oven-proof roasting tin and roast for 25 minutes or until golden.
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