Rosemary Chips

Total Time:
1 hr 15 min
Inactive:
1 hr
Cook:
15 min

Level:
Easy

Ingredients
  • 1 1/2 pounds fingerling potatoes
  • Ice water 4 rosemary sprigs
  • Vegetable oil, for frying
  • Kosher salt
  • Special equipment: mandoline
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


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