Rosemary Sweet Potato Chips Recipe

Do you LOVE potatoes in all types of shapes and forms? These gorgeous rosemary sweet potato chips are the perfect option to accompany a burger, or as a side to your favourite dishes.

Follow this easy guide to create a culinary masterpiece!

Servings: 4

Time: 15 minutes prep, 30 minutes to cook

You will need:

  • Resealable plastic bag OR medium sized bowl for mixing ingredients together
  • Baking tray

Ingredients:

  • 2-3 large sweet potatoes
  • 1tbsp olive oil
  • 1tsp fresh rosemary OR 1 tbsp of dried rosemary
  • 1tsp garlic powder
  • salt and pepper to taste

Instructions:

  1. Preheat the oven to 220C/Gas 7
  2. Prep the potatoes – Peel and cut the sweet potatoes into long strips.
  3. Mix the herbs and spices – Add all your ingredients to a large bowl and mix it together. Try and cover every potato strip with the mixture for an even flavour. You could also put the ingredients into a bag and shake until combined.
  4. Cook in the oven – Put your sweet potatoes onto your baking tray and spread out evenly. Cook for 25-30 minutes, or until crispy!
  5. Serve! – Enjoy as a side to your favourite burger or as a solo snack!

Tips

  • Add some spice

If you’re looking for a more intense flavour, then you could add some chilli flakes to the spice mixture when combining in a bowl.

  • If you don’t like rosemary

Not a fan of rosemary? Use salt, pepper and garlic for a sensational flavour!

Now you’ve tried our rosemary sweet potato chips, why not try something else?

Easy Rhubarb Crumble Recipe

Rhubarb crumble is a British spring staple, beloved by families across the country. Its tart nature hidden underneath a sweet layer of crumble is unbeatable, especially when you’re craving a classic home cooked dessert.

This quick and easy rhubarb crumble recipe will become the star of the show to any family dinner! Find out how in this easy to follow guide.

Servings: Family of 4

Time: 15 minutes prep, 45/50 minutes to cook

You will need:

  • Medium/large sauce pan
  • Medium baking dish (around 1.2ltr)

Ingredients:

  • 500g rhubarb, chopped into chunks
  • 140g self raising flour
  • 85g butter, cold
  • 100g golden caster sugar
  • 50g light brown muscovado sugar

Instructions:

  1. Combine the Rhubarb and Sugar – Put your rhubarb and caster sugar into a sauce pan. Cover and keep on a low heat.
  2. Soften the Rhubarb – Stir the sugar into the rhubarb gently. Take care not to break down the rhubarb too much, unless you prefer it to be pureed. Keep this mixture on a low heat for about 15 minutes until soft. Add more sugar if you want a sweeter taste (we all know how tart rhubarb can be!).
  3. Set aside for now – Once the rhubarb and sugar mixture is as sweet as you’d like, pour into your baking dish. Now is a great time to pre-heat the oven (180C fan/200C/Gas 6)
  4. Prep the crumble – Grab your self-raising flour and butter use your hands to rub the two together to create a tasty crumble topping. Add your muscovado sugar and combine again using your hands.
  5. Add the crumble topping – Distribute the crumble over the rhubarb mixture in the baking dish and pop in the oven for 30 minutes (or until golden brown).
  6. Serve! – Pair with your favourite custard or ice cream for a final flourish.


Tips

  • Add other fruits for a taste explosion

If you’re feeling a bit more adventurous, you can add other fruits like strawberries to the rhubarb mixture.

  • How to store if there’s leftovers

This crumble is not only safe to refrigerate, but can be frozen too! Place in a container or wrap with clingfilm and consume within 3 months.

Hungry for more? Try another of our other handy recipes!

How to make pickled Magnolia blooms

Did you know that Magnolia flowers are edible? Not only are they beautiful to look at, but also delicious to eat! With a mild ginger flavour they go wonderfully with a plethora of dishes! They can be eaten raw but the the best way we have found to enjoy this flower, is pickled. It’s super easy and simple, this guide will show you how!

Servings: 8 – 10

Preparation time: 20 minutes

Pickling time: 24 – 48 hours


You will need:

  • Jars for storing oil (glass or plastic)
  • 80-100 grams magnolia petals, freshly picked
  • 150 ml white wine vinegar or rice vinegar
  • 50 grams sugar
  • 1 teaspoon salt

Instructions:

  1. Clean your petals – Wash petals to ensure they’re free from any pests. Allow them to dry fully before starting the pickling process.
  2. Prep your jars Thoroughly sterilise your jars before creating your pickling mixture.
  3. Heat ingredients Mix vinegar, sugar and salt and bring to a boil.
  4. Prepare petals – Allow pickling mixture to cool whilst preparing petals. Once thoroughly dried, break the petals off the flower at their base. Discard everything but the petals and slice thinly. Continue until all the flowers are cut.
  5. Pickle Magnolias – Once the mixture has cooled, pour into the jar and add the petals. Make sure that the petals are submerged.
  6. Processing time Refrigerate over night or longer if you desire a stronger flavour.

Tips:

  • How long do pickled Magnolia last?

Pickled Magnolia will keep in the refrigerator for 4 months to 1 year. But note that the longer they are kept, the colour will become browner.

  • How to use pickled Magnolia

Pickled Magnolia can be enjoyed straight from the jar, but it also pairs well with salads, sushi and any other dish that needs a savoury accompaniment.

Hungry for more? Check out some of our other homegrown recipes:

Garden-fresh Wild Garlic Pesto Recipe

Pesto is an easy but delicious way to enjoy your favourite foods, giving you a tasty dish in seconds. This easy to follow wild garlic pesto recipe is perfect for those who want to put their foraging efforts into good use!

Pesto is easy to make from scratch, and the use of fragrant wild garlic will take this beloved sauce to the next level.

Servings: Family of 4

Time: 15 minutes, 2 minutes for prep


You will need:

  • Food Processor
  • Clean jar/container

Ingredients:

  • 1 large bunch of wild garlic
  • 50g parmesan or cheese of choice
  • 150g olive oil (or rapeseed oil)
  • 60g pine nuts
  • A dash of lemon juice
  • Salt to taste
  • Pepper to taste
  • Add a clove or two of garlic if you’re after a garlicky explosion!

Instructions:

  1. Prep the Garlic – Rinse your wild garlic under cold water. If picked from outside of your garden, you want to make sure that its completely clean.
  2. Add Your Ingredients – Put all your ingredients into a food processor or blender. Blitz until smooth. If your processor has a handy hole at the top, add your oil in slow increments rather than all at once to get your desired texture.
  3. All Done! – Now that your pesto is a nice paste-like consistency, pop it into your jar and container and you’re good to go! Add to pasta dishes or on toast as an exciting breakfast spread.

Tips

  • How long does it keep in the fridge?

Keep your wild garlic pesto in an air tight container or jar in the fridge for a max of two weeks.

  • Foraging for wild garlic?

If you’re hunting for wild garlic outside of your garden in a public space, make sure you take the recommended precautions before picking and eating. Take a pocket guidebook with you to help you identify the garlic easily. If it doesn’t smell like garlic, it’s not wild garlic!

Hungry for more? Try another of our other handy recipes!

Delicious Potato Gratin Recipe

Potato gratin is a perfectly creamy and delectable way to spruce up your average potato. It’s also much easier than you think and is bound to become a new favourite in your household.

Servings: Family of 4-6 people

Time: 20 minutes prep and 45 minutes cooking


You will need:

  • Large saucepan
  • Ladle
  • Ovenproof dish

Ingredients:

  • 500ml double cream
  • 500ml milk
  • 8 large potatoes
  • 100g grated cheese
  • Salt
  • Pepper

Instructions:

  1. Pre-heat

    Pre-heat the oven to 190c/fan 170c/gas mark 5

  2. Peel potatoes

    Peel and thinly slice potatoes with a mandolin or sharp knife. Set aside once finished.

  3. Add other ingredients

    Combine 500ml of double cream and 500ml of milk into a large saucepan. Season with salt and pepper and heat on low until the mixture reaches a low simmer.

  4. Layer potatoes

    In an ovenproof dish, spread a layer of potatoes. Ladle over a portion of your cream mixture and sprinkle with a handful of cheese.

  5. Repeat

    Repeat for the second and third layer until you run out of mixture.

  6. Bake

    Scatter your remaining cheese on top and bake for 45 minutes or until the cheese is bubbling and potatoes are nice and browned.


Tips

  • What can you add to this recipe?

Growing your own potatoes was the hard part, if you want to add a little flair to your food try infusing your cream and milk mixture with cloves of garlic and fresh herbs. Just add them to the mixture and discard once they’ve reached a simmer. This will bring a completely new flavour to your dish and show the versatility of homegrown herbs.

  • How long can you store this dish?

Portion and store potato gratin leftovers in a sealed container which can be frozen for up to 2 weeks. Alternatively, you can also store them in the dish they were baked in but ensure to cover tightly with aluminium foil. Heat through thoroughly in the oven before eating.

Check out some of our other blogs:

Homemade herb infused oils

Looking to add something a little special to your dishes? Dip, drizzle or fry these delicious homemade infused-oils and take your meals to the next level. Discover how to make your own garlic & rosemary, basil and chilli infused oils in the comfort of your own home.


Servings: 6

Time: 40 mins – 1 hour


You will need:

  • Jars for storing oil (glass or plastic)

For garlic & rosemary-infused oil:

  • 250ml extra virgin olive oil
  • rosemary sprigs
  • 3/4 fresh garlic cloves

For basil-infused oil:

  • 250ml extra virgin olive oil
  • 6 leaves fresh basil

For chilli-infused oil:

  • 250ml extra virgin olive oil
  • 6 whole dried red chillies
  • 1tsp dried chilli flakes

Instructions:

  1. Clean your herbs

    If you’re picking herbs from the garden, shake the leaves to remove any insets. If you prefer to wash the herbs, allow them to fully dry before starting the process.

  2. Prep your jars

    Thoroughly sterilise your jars before adding in your tasty oils.

  3. Heat up the ingredients

    Place all ingredients for your oil into a medium saucepan and heat gently over a low heat for 20-25 minutes. Warm until hot (but not boiling!).

  4. Cooling time

    Pour the oil into a measuring jug, then leave to cool. Once cool, pour into your jars/containers.

  5. Processing time

    Leave in a cool dry place for one week before use.


Tips

  • How long do infused-oils last for?

These oils have a long shelf life and will usually keep for up to 2-3 months in an air tight container.

  • When do you use infused-oils?

You can use them instead of adding spices or herbs, or adding flavour to vegetables or meats. Also, they are perfect for creating the bases of salad dressings and sauces.

Check out some of our other recipes:

Family-Friendly Fish Pie

Sometimes it can be difficult to feed the whole family and keep everyone happy. This easy to cook dish is the perfect meal for week day dinners and will keep the whole family coming back for seconds!


Servings: Family of 4-6 people

Prep time: 15 minutes
Cook time: 45 minutes


You will need:

  • Large saucepan
  • Medium saucepan
  • Strainer
  • Whisk
  • Oven-proof dish
  • 1kg potatoes
  • 400ml milk + a dash
  • 25g butter + a knob
  • 25g plain flour
  • 4 spring onions
  • 1 handful of peas
  • 1x fish pie mix (320g – 400g worth)
  • 1tsp Dijon or English mustard
  • 1 handful of frozen sweetcorn
  • Half a 25g pack of chives, finely chopped
  • 1 handful of grated cheese

Instructions:

  1. Pre-heat the oven to 200c/fan 180/gas mark 6.
  2. Peel and halve your potatoes and put into your large pot on the stove. Fill with water until it covers the potatoes and bring to the boil. Simmer until soft.
  3. Once your potatoes have cooked, drain using your strainer or pan lid and put back into the pan. Mash thoroughly with a splash of milk and knob of butter. Season well with salt and black pepper to taste. Put to one side before going onto the next step.
  4. Put 25g of butter and 25g of plain flour into your medium pan. Finely slice your 4 spring onions and add those to the pan too. Put on a low to medium heat and stir till the butter has melted. Cook for another 2-3 minutes.
  5. Whisk in 400ml of milk with a balloon whisk or fork. Bring to the boil and stir well to break down any lumps. Cook for a further 3-4 minutes till thickened.
  6. Once thickened, take off the heat and add your fish mix, your mustard, chives, peas, and sweetcorn. Mix together and pour into your oven-proof dish.
  7. Flatten down with a spoon and add your mash potatoes on top. Evenly sprinkle your cheese to the top of the mash layer.
  8. Place in the oven and cook for 25 minutes or until golden brown and bubbling.

Tips

  • What can you add to this recipe?

If you prefer a bit more of a kick to your food, add some chilli flakes to the top of the potato layer before adding the cheese. If you grow your own potatoes, this recipe is perfect for their debut!

  • How long can you store this dish?

Place any leftovers in a sealed container and pop in the fridge for a maximum of two to three days. Alternatively, you can place leftovers in a well-sealed container and put in the freezer for longer keeping. Heat through thoroughly in the oven before eating.

Follow More Recipes from J Parker’s:

Tasty pancake toppings for pancake day

Pancake Day is the day before Ash Wednesday and the start of Lent. It is also traditionally the day for eating lots and lots of pancakes! Here are some of our top 10 favourite sweet pancake toppings to avoid flops on Shrove Tuesday.

Pancake toppings

Check out these traditional and tasty pancake topping ideas.

  • Classic lemon and Sugar
  • Fresh Strawberries and Nutella
  • Chocolate, peanut butter & banana
  • Salted caramel sauce
  • Maple syrup with pear
  • Chocolate sauce and cherries
  • Lemon curd & blueberries
  • Peaches and cream
  • Banana, honey & walnut
  • Cinnamon and poached apples

Pancake day tips

Here are some of our top tips for throwing the best pancake day possible.

  1. Make the pancakes in advance

If you have little ones, prep your pancakes, otherwise you feel like a sous chef with your family demanding their next pancake. Pop the made pancakes onto a plate, cover with foil and keep or re-heat over a pan of simmering water. That way you can all sit at the table together and enjoy your fair share along with the family.

2. Leftovers

If you make a few pancakes too many, don’t worry, you can always freeze any spares and take them out when you fancy. Pancakes will keep in a freezer for up to 3 months!

Check out some of our delicious recipes:

Comforting Winter Vegetable Soup

When it’s cold outside, you can’t get much better than a nice, hot bowl of soup to keep you warm. This versatile vegetable soup is the perfect winter time meal, and it’s so easy to make that you can quickly whip up a batch on a weekday for the whole family.


Servings: 6

Time: 30 minutes


You will need:

  • 1 frying pan
  • 1 large pot
  • Blender (optional)
  • 1 tbsp vegetable oil
  • 1x parsnip
  • 2x carrots
  • 6x potatoes
  • 2x spring onion
  • 1x celery stalk
  • 700ml vegetable stock
  • 2 garlic cloves (minced)
  • 1 tsp grated ginger
  • sprig of rosemary
  • Salt & pepper (to taste)

Instructions:

  1. Fry up the veg

    Chop and fry the vegetables and potatoes in a frying pan with the oil for a few minutes until the vegetables begin to soften and go pale.

  2. Add flavour

    Once the vegetables have softened, add in garlic, ginger and season well.

  3. Simmer

    Transfer the veg into a large pot, cover with the stock and simmer for 10-15 mins until the veg is tender.

  4. Blend

    Blend until smooth (or don’t if you prefer a chunky soup), then season with rosemary and serve.


Tips

  • What can you add to this recipe?

You can make this vegetable soup your own by adding in different vegetables (e.g. cabbage or onions), fresh or dried herbs (basil, thyme, oregano) or add red pepper flakes for a spicy kick.

  • How long can you store soup?

Stick your soup in a sealed container in the refrigerator and it will keep for three to four days. 

Try out some of our other winter recipes:

Irresistible White Chocolate and Cranberry Cookies

After Christmas, it’s normal to have plenty of leftovers from all those lovely dinners and desserts. This recipe is perfect for those with a sweet tooth that might have some cranberries in the fridge leftover from homemade sauces. A particular win for those who love cranberries and white chocolate. Give it a whirl!


Servings: 12

Time: 35 minutes


You will need:

  • 1 small pan
  • 1 large mixing bowl
  • 1 small mixing bowl
  • Electric mixer or whisk
  • Baking tray
  • Baking paper
  • Wooden spoon
  • Wire rack for cooling

Ingredients:

  • 135g unsalted butter
  • 1/2tsp of vanilla extract
  • 75g light brown soft sugar
  • 75g caster sugar
  • 1 large egg
  • 1/2tsp bicarbonate of soda
  • 1/4tsp ground ginger
  • 180g plain flour
  • 150g white chocolate drops or a chocolate bar cut into chunks
  • 75g dried cranberries

Instructions:

  • Step 1
    Gently heat the butter on the hob until melted and pour into your large mixing bowl. Add the vanilla extract, both sugars and the egg and mix until smooth.
  • Step 2
    In a separate bowl, add the flour, ginger, bicarbonate of soda and then slowly add the butter while mixing. Use an electric mix if too thick to stir by hand.
  • Step 3
    It’s now time to add the chocolate and cranberries. Put them into the same bowl as your cookie mixture and combine. Put in the fridge for two hours before baking.
  • Step 4
    Preheat the oven to 170C, fan 150C, gas mark 3. Once you’re cookie dough has come out of the fridge, prep two to three baking trays with baking paper and separate your dough into small balls by rolling them in your hands. Place on the trays evenly spaced apart.
  • Step 5
    Time to bake! Put the trays into the oven and bake for 15-20 minutes, until the cookies have settled and become a nice golden colour. Keep them on the tray for 5 minutes when first taken out of the oven, then move onto the rack to cool down fully. Enjoy!

Baking Tip

  • Use Fresh Cranberries

Fresh cranberries are a lovely touch when baking these beauties. Although you can use normal dried cranberries from a packet, if you grow your own cranberries then this is the perfect recipe to try them out.

Liked this recipe? Try something different