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Oven chips with rosemary salt recipe

Oven chips with rosemary salt recipe

3 ratings

Chips are the ultimate burger side and these ones are coated in a lemony rosemary salt which takes the classic oven chip to new heights! See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 222 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 tsp fresh rosemary, finely chopped
  • 4 tsp flaky sea salt
  • zest of ½ lemon
  • 800g Maris Piper potatoes, peeled
  • 2 tbsp olive oil
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 6%
  • Sugars

    1g 1%
  • Salt

    3g 50%

of the reference intake
Carbohydrate 32g Protein 4g Fibre 3.3g


  1. Combine the rosemary, salt and lemon zest in a grinder or pestle and mortar, and grind for a few minutes until well combined and fragrant. 
  2. Heat the oven to gas 9, 250°C, fan 230°C and bring a large pan of salted water to the boil. Cut the potatoes into batons, about 1cm wide. 
  3. Add the potatoes to the boiling water and blanch for 3 minutes, then drain well. Pat dry with kitchen paper, then transfer to a baking tray and toss in the olive oil and half the rosemary salt, ensuring each chip is well coated. 
  4. Bake for 20-25 minutes, checking every 5 minutes or so to turn them, until golden and crisp. Remove from the oven, toss in the remaining salt and enjoy.

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