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Nutrition: per serving

  • kcal348
  • fat17g
  • saturates3g
  • carbs40g
  • sugars0g
  • fibre3g
  • protein11g
  • salt0.22g
    low
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Method

  • step 1

    Preheat the oven to 220C/gas 7/ fan 200C.Without peeling, cut the potatoes into thick chips. Tip them into a roasting tin (non-stick is best) and scatter over the garlic. Strip the rosemary leaves from the sprigs and sprinkle them, or the dried rosemary, over too. Drizzle with the oil, season well, then toss the chips to coat them in oil and flavourings.

  • step 2

    Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time.

  • step 3

    Make two gaps in the chips and break an egg into each gap. Return to the oven for 3-5 minutes until the eggs are cooked to your liking.

RECIPE TIPS
FLOURY POTATOES

Floury potatoes make the best chips, crisp on the outside and fluffy on the inside. Their starchiness makes them the best option for mash and roasties, too.

Recipe from Good Food magazine, February 2003

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Comments, questions and tips (3)

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Overall rating

A star rating of 4 out of 5.7 ratings

thedemitheologian

It's a quick and simple recipe, with delicious results. One must keep an eye on the eggs, lest they be over- or under-cooked, and I found it best to move the potatoes about a few times during roasting, to avoid sticking. The flavour is delectable.

dancingbunny

A star rating of 4 out of 5.

Was great, really tasty and easy. As the previous commenter said, it is really easy to overcook your eggs because their appearance doesn't give any indication that they are cooked, so make sure you prod them a bit after 3 minutes to check them.

dylanski

A star rating of 4 out of 5.

A word of warning - this was the 1st time I had baked eggs and their appearance doesn't really change, so I managed to overcook mine. However, the flavour of these chips was really good and will definitely try again.

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