recipe, styling and snap by Sydney food stylist Jane Collins
Potatoes are so versatile and they love all sorts of flavours. These ones are basically steamed in a frypan and then fried to go all golden brown and crisp, throw in some rosemary stalks and a couple of whole garlic cloves and you have easy no fuss chips !
Stove top chips
Prep time -10 minutes
Cooking time 40 minutes
6 medium sized potatoes, I use Desiree or Dutch crèmes
¼ cup olive oil
2 whole garlic cloves
2 stalks fresh rosemary
Sea salt & cracked black pepper
1 Peel and dice potatoes into 2 cm cubes. Heat oil in a large non stick frypan to medium high heat and add potatoes, garlic and 1 of the rosemary stalks, stir to coat in oil. Place lid on frypan and cook for 30 minutes tossing and turning the potatoes over every 5 minutes so the potatoes don’t stick to pan.
2 Remove lid and turn potatoes again, cook for a further 8-10 minutes till golden brown and crisp. Place on paper towel with some fresh rosemary stalks, sea with salt & pepper and serve.