- 450g floury potatoes, such as King Edward potato or Maris Piper
- 2 garlic clove, sliced
- 4 fresh rosemary sprigs or 1 tsp dried
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Preheat the oven to 220C/gas 7/ fan 200C.Without peeling, cut the potatoes into thick chips. Tip them into a roasting tin (non-stick is best) and scatter over the garlic. Strip the rosemary leaves from the sprigs and sprinkle them, or the dried rosemary, over too. Drizzle with the oil, season well, then toss the chips to coat them in oil and flavourings.
Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time.
Make two gaps in the chips and break an egg into each gap. Return to the oven for 3-5 minutes until the eggs are cooked to your liking.
Floury potatoes make the best chips, crisp on the outside and fluffy on the inside. Their starchiness makes them the best option for mash and roasties, too.