Potato Chips with Rosemary recipe

Thomas J. Story

AuthorAlice Waters and David Tanis
“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.

Potato Chips with Rosemary