Recipe courtesy of Sunny Anderson
Episode: Ribs & Chips
Save Recipe Print
Total:
1 hr 15 min
Inactive:
1 hr
Cook:
15 min
Level:
Easy

Ingredients

Directions

Using a mandoline or sharp knife, thinly slice the potatoes. Put the potatoes in a large bowl of ice water and refrigerate for 1 hour. Meanwhile, in a deep heavy-bottomed pot, add the rosemary and enough oil to come 1/3 of the way up the sides. Heat the oil to 360 degrees F. Remove and the rosemary from the oil when it turns golden and crispy. Reserve.

Strain the potatoes and thoroughly pat dry by laying them out on a flat surface. Add potatoes to oil, in batches, making sure to keep the temperature above 350 degrees F. Fry until golden, about 3 minutes. While potatoes are frying, remove the rosemary leaves from stem and chop. Transfer the chips to a paper towel-lined bowl and sprinkle immediately with the rosemary and salt, to taste. Yield: 4 servings Prep Time: 15 minutes

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Crispy Kale "Chips"

Recipe courtesy of Melissa d'Arabian

Cheese and Rosemary Breadsticks

Recipe courtesy of Giada De Laurentiis

Rosemary White Bean Soup

Recipe courtesy of Ina Garten

Kale Chips

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword