Garlic Rosemary Oven Chips V DF GF

20 minutes 45 minutes 3 servings

Crispy oven-baked chips cooked in a garlic and rosemary infused oil - the perfect accompaniment to our sweet and tangy tomato sauce. 

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  • 500g baking potatoes, skin on
  • 2 tablespoons cold-pressed rapeseed oil
  • 2 teaspoons Epicure Chopped Garlic
  • 2 sprigs fresh rosemary
  • 1 teaspoon coarse salt
  • Epicure Tomato Sauce, to serve

The recipe Garlic Rosemary Oven Chips Kitchen Mode

  • 1

    Cut the potatoes into ¾-1cm sticks. Transfer to a large bowl and cover with cold water. Let sit for 30 minutes to draw out some of the starch. This will help them crisp up.

  • 2

    Meanwhile, use the back of a knife to rough up the rosemary and then add it to a small frying pan along with the oil and garlic. Allow to cook over medium heat just until it starts to sizzle. Remove from heat and let sit to allow the flavours to infuse.

  • 3

    Preheat oven to 190ºC, gas mark 5. Line a baking tray with baking paper.

  • 4

    Drain the potatoes and tip into a salad spinner. Spin to remove excess liquid, then pop onto a kitchen towel and pat dry.

  • 5

    Now you can remove the rosemary from the oil and strain out the garlic, saving the garlic and rosemary for later.

  • 6

    Place the potatoes onto the baking tray and toss with the infused oil until evenly coated. Spread into an even layer. Bake for 15 minutes, then raise the heat to 220ºC, gas mark 7, and bake an additional 15 minutes.

  • 7

    Meanwhile, chop the leaves from the rosemary and pop them into a pestle and mortar along with the coarse salt and reserved garlic. Grind the mixture to a pulp.

  • 8

    Remove the chips from the oven and sprinkle with the rosemary garlic salt. Toss to coat and spread out again.

  • 9

    Cook for 15 minutes more, pushing any less crisp chips to the outside as needed, until the chips are evenly browned.

  • 10

    Remove from the oven and season with additional salt, if needed. Serve with tomato sauce for dipping.