• 6servings
  • 20minutes
  • 178calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) vegetable oil

  2. 1 pound(s) russet potatoes , scrubbed and dried 1 teaspoon(s) chopped fresh rosemary

  3. Sea salt

  4. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a medium saucepan fitted with a candy thermometer, heat oil to 325 degrees F. Using a mandoline,* slice potatoes widthwise into paper-thin slices.

  2. In 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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