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Lemon-salted chips with roasted garlic cream

  • 0:05 Prep
  • 1:45 Cook
  • 4 Servings


  • 2 garlic bulbs
  • 6 (about 1.2kg) pontiac potatoes, cut into thick wedges
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt flakes
  • 2 teaspoons finely grated lemon rind
  • 250g creme fraiche
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard


  • 1
    Preheat oven to 100°C. Place the garlic bulbs on an oven tray. Bake in oven for 1 hour and 15 minutes or until garlic is soft and caramelised. Remove from oven and set aside to cool.
  • 2
    Increase heat to 200°C. Place the potatoes in a roasting pan and drizzle with oil. Sprinkle with 1/2 teaspoon of the salt and season with freshly ground black pepper. Gently toss to combine. Bake in oven, turning occasionally, for 30 minutes or until golden brown and crisp. Combine the remaining salt and lemon rind and sprinkle over the chips while hot.
  • 3
    Meanwhile, cut the top off each garlic bulb and squeeze the pulp into a small bowl. Use a fork to mash until smooth. Add the creme fraiche, lemon juice and mustard and stir to combine. Season with salt and pepper. Serve the chips with the garlic cream.

Source: taste.com.au


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