Ingredients
2.5 cups vegetable oil
1 pound russet potatoes, scrubbed and dried
1 tsp. chopped fresh rosemary
Sea salt and freshly gound pepper
Preparation
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.
