Extra Virgin Olive Oil Fried Potatoes

Cook time 30 minutes
Servings 4


1kg Desiree potatoes, peeled and cut into wedges

750ml Extra Virgin Olive Oil

2 cloves of garlic, finely chopped

1 sprig rosemary, finely chopped

2 sprigs of thyme, finely chopped


Extra Virgin Olive Oil Fried Potatoes


Heat extra virgin olive oil in a wok over a medium-high heat until it reaches 180°C. Wash the potatoes and pat them dry with a clean tea towel. In batches cook the potatoes for 12-15 minutes in the extra virgin olive oil, using a slotted spoon to toss every 3-4 minutes so they cook evenly.

Once the potatoes are tender in the centre and golden on the outside, remove from the extra virgin olive oil with a slotted spoon and drain on a wire rack. Carefully add the garlic, thyme and rosemary to the extra virgin olive oil to flash fry then place it in a bowl with the fried potatoes and salt, and mix until all of the potatoes are coated in the herb salt.