Pan-Fried Chips with Rosemary & Sage


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is a nice and simple version of chips for kids. They are a little more elegant than ordinary chips and you don’t have to use much oil and have a smell of frying hanging around your house for a couple of days, which is sometimes a good option.


  • 900 g(2 lb) potatoes olive oil
  • 1 garlic clove, peeled and squashed a bit
  • 1 rosemary sprig
  • 1 sage sprig


Peel the potatoes and cut them into fat slices, then into chunks of 3–4 cm (about inches). If you do this in advance, keep them in a bowl of cold water with a splash of milk so that they don’t darken. Drain and dry them well with kitchen paper.

Heat enough oil in a large wide frying pan to generously cover the bottom. Add the potatoes in a single layer and fry them over medium heat, shuffling them after a while when they are golden, and shaking the pan to turn them around so that they cook evenly. You might need to adjust the heat so that they don’t brown before cooking through. When they are lightly golden all over, add the garlic clove, rosemary and sage sprigs, making sure they are in the oil. Continue cooking and shuffling the potatoes until they are golden brown, sitting the herbs and garlic on top of the potatoes if they look like they’re burning. Lift out the chips with a slotted spoon to a wide serving bowl, scatter with salt and shake them around again so it distributes. Serve now!