James Whelan Butchers: Oven Chips with Rosemary Salt

Oven chips with rosemary salt from the Irish Beef BookThis recipe is taken from my book “The Irish Beef Book and is a delicious accompaniment to steak. The rosemary empart huge flavour to the chips.


  • 3 sprigs fresh rosemary
  • zest of 1 lemon
  • 85 g sea salt
  • 900 g Maris Piper potatoes, unpeeled, cut into large chips 1cm thick
  • 100 ml extra virgin olive oil or Irish rapeseed oil
  • 1 bulb garlic, cloves separated but unpeeled
  • freshly ground black pepper

Serves 4

To Cook

Preheat the oven to 230° C/fan 210° C/gas mark 8. Place a baking tray in the oven. To make the rosemary salt, remove the leaves from the rosemary, chop them and put in a mortar and pestle with the lemon zest and salt. Work to make a paste, adding more salt if the mixture is too wet. Spread out on a plate in a warm place to dry out a little. Parboil the chips for about 10 minutes in boiling salted water. Heat the oil in a frying pan, smash the garlic cloves under the flat side of a knife blade and add to the pan, followed by the chips. Toss in the oil until well coated, then season with pepper. Bake on the preheated oven tray for 15–20 minutes until crisp and golden. Sprinkle the rosemary salt on the chips before serving

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