450g floury potatoes, such as King Edward potatoes or Maris Piper
2 garlic cloves, sliced
4 fresh rosemary sprigs or 1 tsp dried
2 tbsp olive oil
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.
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.