Friday - - Recipe Cards -

Prep time 5 mins Cook­ing time 10 mins Serves 4 4 tbsp coarse sea salt 4 tbsp rose­mary Oil, for fry­ing 3 po­ta­toes, thinly sliced, prefer­ably us­ing a man­dolin Grind to­gether coarse sea salt and rose­mary in a pes­tle and mortar un­til fine and bright green. Set aside. Heat 2cm veg­etable oil in a medium saucepan and fry crisps un­til crisp and golden. Drain hot crisps on pa­per towel, sprin­kle with the rose­mary salt and serve as is or with a dip.

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