Potato Chips with Rosemary
Thomas J. Story
“It’s important to find a variety of potato that gets crisp when fried,” says Lulu chef David Tanis of this simple yet herbaceous appetizer or side dish. “We sometimes use a Yukon Gold type or Rose Fir. You can try to use small russets, but the only real way to know if they will work is to test a few slices.”
Find this recipe and more from Alice Waters in Sunset's feature about the new Lulu restaurant at L.A.'s Hammer Museum here.
How to Make It
1
Slice the potatoes crosswise as thinly as possible with a mandoline.
2
Rinse the sliced potatoes in several changes of cold water until water runs clear. Drain and transfer to a salad spinner, spin until as dry as possible then blot well with towels—it’s important they are entirely dry before frying.
3
Heat oil in a heavy-bottomed pot to 375°F.
4
Fry a handful of potato slices at a time, stirring frequently with a spider strainer, until golden. Remove from oil and drain on a rack set over a baking sheet.
5
When all potato slices are fried, transfer to a large bowl.
6
In a small skillet, heat olive oil over medium heat until glossy. Toss in roughly chopped rosemary.
7
When rosemary starts to sizzle, about 30 seconds, drizzle oil and rosemary over chips in bowl. Sprinkle with sea salt to taste and toss well.
Ingredients
1 lb Yukon Gold potatoes
4 cups neutral frying oil (like rice bran)
2 tbsp olive oil
2 tbsp fresh rosemary, roughly chopped
Fine sea salt
Directions
1
Slice the potatoes crosswise as thinly as possible with a mandoline.
2
Rinse the sliced potatoes in several changes of cold water until water runs clear. Drain and transfer to a salad spinner, spin until as dry as possible then blot well with towels—it’s important they are entirely dry before frying.
3
Heat oil in a heavy-bottomed pot to 375°F.
4
Fry a handful of potato slices at a time, stirring frequently with a spider strainer, until golden. Remove from oil and drain on a rack set over a baking sheet.
5
When all potato slices are fried, transfer to a large bowl.
6
In a small skillet, heat olive oil over medium heat until glossy. Toss in roughly chopped rosemary.
7
When rosemary starts to sizzle, about 30 seconds, drizzle oil and rosemary over chips in bowl. Sprinkle with sea salt to taste and toss well.
Search All of Sunset's Recipes
The Latest
This Designer Did Something Very Controversial to Her Eichler Home—But for a Good Reason
