Ready to sprinkle lemon and pepper spice blend can quickly create tasty chunky wedges.

Ingredients

• 600-700 grams starchy or all-purpose potatoes
• 2 tablespoons lemon and pepper seasoning
• juice half a lemon
• 4 tablespoons olive oil
• 1 tablespoons finely chopped fresh rosemary

Method

1. Wash the potatoes well and cut into chunky wedges and place in a large bowl. Toss with the lemon and pepper seasoning, lemon juice, olive oil and rosemary. Scatter in one layer on a well-greased or baking paper-lined tray.
2. Fan bake at 200ºC for 20 minutes or until the chips are golden and tender. Serve quickly once cooked.

Cooks Tips

For the perfect chips: - Choose the right potatoes, preferably floury potatoes or next best all purpose potatoes. Floury potatoes include Ilam Hardy, Red Rascal, Agria, Fianna, White Delight. All purpose potatoes include Rua, Desiree, Karaka, Red Ruby. - Use a deep frying which has a thermometer and don't fry over an open gas flame. - Corn, sunflower or canola oils are ideal to use, olive oil is nice but extravagant, and peanut oil while fine to use, can often impart a strong peanuty flavour to the chips. - Wash, peel if wished and cut potatoes into even-sized chips. Soak in water for about 15-30 minutes. Dry the potatoes well before deep frying on paper towels to remove as much water as possible which will spit in hot oil and potentially burn. - Perfect chips are deep fried twice. First deep fry at 160ºC for 5 minutes until pale, remove and drain well. When ready to enjoy, raise the heat to 180-190ºC and deep fry the chips until golden. - Shake well to remove any excess oil and season with salt if wished or tray other shake on flavourings that are readily available in the supermarket.