1 large red onion, peeled and cut into 8 wedges
1/2 lemon, cut into 3 wedges
3 large cloves of garlic, skin & smashed with the side of your knife
2 bay leaves (dried or fresh)
3 tbsp extra virgin olive oil
1 1/2 tbsp fresh lemon juice
2 tsp tomato puree or Passata
1/2 tsp paprika
1/2 tsp dried oregano
1 tsp chopped fresh thyme
1/2 tsp ground cumin
1/2 tsp dried chilli flakes
Sea salt & freshly ground black pepper
- Preheat oven to 200 C/390 F. Cut the potatoes into large wedges, place into a medium saucepan and cover with cold water. Season with salt and bring to the boil. Boil for 1 minute, then drain well.
- Transfer potatoes to a large roasting tray along with the onion, lemon, garlic and bay leaves.
- In a small bowl combine the rest of the ingredients with 3 tablespoons of water and pour evenly over the potatoes.
- Mix everything well, making sure that every chip is well coated.
- Roast for 30-35 minutes, turning a few times during the cooking with a metal fish slice, until the potatoes are crisp on the outside, tender in the middle and all the liquid has been absorbed.
- Serve hot as is, or with a side of thick Greek yoghurt or sour cream.
You can order organic potatoes when in season, along with many other groceries from our webstore.
Hints and Tips
I used Royal blue potatoes as these are the best ones I've found so far here in Perth for oven baked chips, but feel free to use whatever roasting potato you have available. Back home in NZ I would always go for Agria potatoes when making chips. This amount makes enough for 2-3 people, but can easily be doubled or quadrupled to feed more.
Recipe & Photo from Emma Galloway's blog "My Darling Lemon Thyme" at mydarlinglemonthyme.blogspot.com
Recipe adapted from a sweet little book called ?The kitchen garden book" by Caroline Bretherton. Published by D K publishing.