- Sack of potatoes ( rooster, Saxon, king Edward)
- Rosemary just leaves
- Extra virgin olive oil
- Maldon salt
- Rice flour
Pont neuf potatoes , rosemary oil
Ingredients
Method
Skin potatoes and cut into cuboid shape 4 or 5 inches long and fat
Boil in salted water till practically falling apart if you boil 10 expect to lose 2
Gently sat aside and let cool
Chop rosemary leaves up and add to oil
Heat oil to 55 degrees Celsius with thermometer and leave to cool
When potatoes cool and firmed up roll in a mix of rice flour and salt
Fry once until just turning golden
Leave to cool
Put rosemary oil in squeeze bottle
Deep fry the potatoes again until golden
Serve with drizzle of rosemary oil and Maldon
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