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Ingredients
- 2.5 cups vegetable oil
- 1 pound russet potatoes, scrubbed and dried
- 1 tsp. chopped fresh rosemary
- Sea salt and freshly gound pepper
Method
- IN a medium saucepan fitted with a candy thermometer, heat oil to 325 degrees. Using a mandoline, slice potatoes widthwise into paper thin slices.
- In batches, fry potatoes in heated oil, 1 to 2 minutes, making sure not to over-crowd pan. Using 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.
