It’s St Patrick’s day today and we have the perfect treat to soak up the alcohol from your Paddy’s Day celebrations. Behold…our rosemary cooked chips with a tasty Irish whiskey and caraway dip. These moreish crispy fries are easy to cook and quick, making them perfect on a day like today, when your hangover might have just hit!
Ingredients (serves 2-3)
- 2 large potatoes
- 2 sprigs rosemary
- 150ml oil
- 100ml irish whisky
- ½ teaspoon caraway seeds
- 1 big pinch sea salt
- 1 teaspoon cracked black pepper
- 1 tablespoon oil
- 1 teaspoon marmite
- 2 tablespoons creme fraiche
- Preheat the oven to gas mark 6/200℃/400℉.
- Cut the potatoes into chunky size chips, leaving the skin on (optional).
- Bring water to the boil and part cook the chips for 4 minutes. Strain and leave for a minute or so to steam dry.
- Add 100ml of the oil to a tray and heat in the oven for 5 minutes
- Finely chop the rosemary and mix with last 50ml of the oil. Mix together with the potatoes once they are steamed dry.
- Add the chips to the hot oil and bake for 20 minutes or until crispy and golden brown.
- Whilst the chips are cooking, grind the caraway seeds, pepper and salt in a pestle and mortar together. Add to a deep pan with the tablespoon of oil and simmer for 2 minutes.
- Add the whiskey to the pan and simmer for around 5 minutes. Turn the heat off and stir in the Marmite and creme fraiche, and then pour into a container to dip.
- When the chips are cooked, add bit of kitchen roll to absorb some of the oil and then add to a serving dish.
- Happy St Patrick’s day!