Chunky po­tato slices

Serves 8 Prep 15 mins Cook 15 mins


4 large pota­toes, un­peeled a lit­tle olive oil few fresh rose­mary sprigs,

leaves stripped

2 gar­lic cloves, very finely

sliced (op­tional)

1 Slice the pota­toes to the thick­ness of your lit­tle fin­ger, dis­card­ing the rounded end pieces. Tip into a pan of cold salted wa­ter and bring to the boil. Sim­mer for 3 mins un­til just cooked, then drain. This can be done a day ahead.

2 Rub each po­tato slice with a lit­tle oil and grid­dle un­til golden and charred. Place in a dish and sprin­kle with the rose­mary and gar­lic, if us­ing. Driz­zle with a lit­tle more olive oil, sea­son with salt and serve.

PER SERV­ING 73 kcals, fat 2g, sat­u­rates none, carbs 13g, su­gars 1g, fi­bre 1g, pro­tein 2g, salt 0.01g

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