Garlic and Coriander Chips {Fries with Flavour}

You can make really exciting homemade chips just by adding a few flavours that complement what you serve them with. Gourmet Garden herbs and spices are ideal for this as they are blended fairly smooth so you can mix them with the oil you will coat your chips with.

garlic and coriander fries.jpg

Garlic and coriander add tons of flavour and transform homemade chips to another level. I never bother peeling the potatoes as the skin adds flavour and holds vitamins, but peel your spuds if you prefer.

I originally entered this recipe for Garlic and Coriander Chips into the Gourmet Garden Blog Off Cook Final to be served alongside Three Ingredient Thai Turkey Burgers.

Garlic and Coriander Chips {Fries with Flavour}

  • Time: 5 - 10 mins prep + 30 mins cooking

  • Cost: 30p per serving (based on 4 servings)

  • Calories: 288 per serving (based on 4 servings)

  • Serves: 4


  • 1kg floury potatoes (e.g. Maris Piper or King Edward)

  • 3 tbsp sunflower oil

  • 2 level tsp Gourmet Garden Garlic (or two cloves crushed garlic)

  • 2 level tsp Gourmet Garden Coriander (or very finely chopped fresh)

  • Sea salt & sweet chilli sauce to serve (optional)


  1. Preheat the oven to 220 C / gas mark 7 / fan 200. Wash the potatoes removing any blemishes but don't peel them as all the vitamins are under the skin and the skin tastes lovely too.

  2. Cut the potatoes into 1 cm thick slices and cut the slices into chips of the same thickness. As you cut, place the potatoes into a large bowl of cold water to stop them going brown.

  3. Rinse the potatoes and dry well in a clean tea towel. Mix the garlic with the oil and toss the chips in the garlicky oil until evenly coated.

  4. Scatter the chips over one or two baking sheets so they are one layer thick - don't over crowd them. Sprinkle over salt. Bake for around 30 minutes until they are golden brown and crunchy on the outside. For best results turn the chips every 7 - 10 minutes to ensure even browning.

  5. Toss in the coriander and serve.

Photo by Stephanie McCabe on Unsplash