Bursting with flavour
What you'll need:
- 1kg Maris piper potatoes
- Sunflower oil (for frying)
- Sea salt
- 1 tbsp dried rosemary
- 1 tbsp dried oregano
- ½ lemon juiced
Method:
- Wash and dry potatoes.
- Cut potatoes into 2.5cm wide wedges.
- Parboil wedges in salted water for 4-5 minutes, then drain and return to pot.
- Shake your potatoes slightly to fluff them up on the surface.
- Prepare a deep fryer or oil filled pan and fry for 4-5 mins, until they start to turn golden.
- Remove and drain.
- Deep fry again for 6-7 minutes until golden in colour and nice and crispy and crunchy. Drain to get rid of excess oil.
- Season with salt flakes, dried oregano, dried rosemary and a squeeze of lemon. Toss to coat, and serve with condiment of choice.