- 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
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.