Quick Recipe: Rosemary and Parmesan Baked Chunky Chips

4 large potatoes weighing about 200-250g each

5-6tbsp olive oil

2 cloves of garlic, peeled and crushed

2tbsp rosemary leaves

3tbsp freshly grated parmesan

Pre heat the oven to 200C/Gas Mark 6.

Halve the potatoes then cut each half into six or seven chunky chips.

Place them in a pan of cold water, bring to the

boil and simmer for three

to four minutes then drain in a colander.

Heat the olive oil in a roasting tray in the oven then add the potatoes, garlic and rosemary,

season and roast for

about 45 minutes, turning them a couple times during cooking, or until the potatoes are crisp and cooked through.

Scatter over the

parmesan and return to the oven for about 10 -12 minutes.