From: Country Living US
Yields:
6
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
178
Just one teaspoon of chopped fresh rosemary lends explosive flavor to these quick-frying potato chips.
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Ingredients
- 2 1/2 cups vegetable oil
- 1 lb. russet potatoes
- 1 tsp. chopped fresh rosemary
- Sea salt
- Freshly ground pepper
Directions
- Step 1In a medium saucepan fitted with a candy thermometer, heat oil to 325 degrees F. Using a mandoline,* slice potatoes widthwise into paper-thin slices.
- Step 2In batches, fry potatoes in heated oil, 1 to 2 minutes, making sure not to overcrowd pan. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. While still hot, sprinkle each batch with rosemary and salt and pepper to taste.
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