POTATO CRISPS WITH ROSEMARY SALT
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.