Quick crunchy potatoes with herbed salt

Quick crunchy potatoes with herbed salt

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  • 6
  • Easy
  • Meat-free
  • 10 minutes
  • 30 minutes


  • 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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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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