Preheating the oven to a very high temperature ensures that these baked ‘fries’ come out crisp. The special salt and lemon zest gives them an extra kick of flavour.
Cut the potatoes into chips, about 2 cm (¾ inch) thick. Rinse the starch off in a large bowl of water, then pat dry well with a tea towel (dish towel).
Spread the potatoes in a single layer on one large baking tray, or two smaller ones. You need to give the chips space otherwise they steam instead of crisping up. Drizzle with the olive oil, then scatter with the combined spices and toss to coat well.
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