Rosemary-Olive Oil Potato Chips
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil
2
Line a baking sheet with paper towels
3
Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through)
4
Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels
5
One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another)
6
If the potatoes are not completely submerged, add more oil to cover
7
Add the garlic and rosemary to the pot
8
Turn the heat to medium high and cook, undisturbed, 5 minutes
9
Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes
10
Remove the chips with a strainer and drain on paper towels
11
Season with salt
12
Photograph by David Malosh