Quick crunchy potatoes with herbed salt

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Ingredients

2 kg potatoes, peeled and cut into quarters
Canola oil, for deep frying
Fresh rosemary, chopped, to taste
Fennel shavings, to taste
Sea salt, to taste

Cooking Instructions

Peel potatoes, cut into quarters and parboil until tender but still firm.

Drain, then deep-fry in batches in a large saucepan until golden and crisp.

Set aside until ready to serve, then reheat in the oven for 10 minutes.

Top with chopped rosemary and fennel shavings and season with sea salt.

Cook's note: Serve with roasted beef.

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