Categories: March

Ingredients

• 4 large baking potatoes, unpeeled
• vegetable oil, for coating
• few sprigs of fresh thyme, leaves picked

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Cut the unpeeled potatoes into chunky slices, then cut each slice into medium chips. Pile into a large non-stick roasting tin and drizzle with plenty of vegetable oil. Sprinkle with some sea salt and thyme. Using both hands, toss everything together to coat in the oil. Spread out in an even layer in the tin.

2. Put the chips in the oven about 15-20 minutes before the fish Yorkshires, depending on whether you’re making 6 or 12 Yorkshires. Cook the chips for about 45-50 minutes, tossing them halfway through the cooking time, or until golden brown and tender.

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