Preparation Time
10 minutes
Servings
4
Cost
3
700g washed potatoes, skin on
2 tsp extra virgin olive oil
2 tsp bush tomato powder, plus extra to sprinkle
1/2 tsp lemon myrtle powder, plus extra to sprinkle (substitute 2 tsp lemon myrtle oil)
Pinch ground pepperberry, to taste
Cold beer (optional), to serve
Step 1: Preheat Oven
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
Step 2: Prepare Potatoes
Cut potatoes into 1cm-thick chips, then spread out in a single layer on the prepared tray.
Step 3: Season
Sprinkle with the oil and spices, then use clean hands to toss together and rub the spices evenly over all the chips.
Step 4: Roast
Roast in oven for 45 minutes, turning chips over 2-3 times during cooking, or until cooked, golden and crisp.
Step 5: Serve
Serve immediately sprinkled with sea salt flakes and extra bush tomato and lemon myrtle, with a cold beer alongside, if desired.