Rosemary Olive Oil Potato Chips Recipes

Steps:

• Toss 1 1/2 pounds thinly sliced russet potatoes with 2 teaspoons chopped rosemary, 1 grated garlic clove, 3 tablespoons olive oil, 3/4 teaspoon salt and a pinch of cayenne. Spread on a baking sheet; roast in a 500 degrees F oven until golden, about 20 minutes. Flip the potatoes and cook until golden and crisp, 8 more minutes. Season with salt.

Steps:

• Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels. Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels. One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another). If the potatoes are not completely submerged, add more oil to cover. Add the garlic and rosemary to the pot. Turn the heat to medium high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes. Remove the chips with a strainer and drain on paper towels. Season with salt.

Steps:

• For the dip: Cut the onion into slices, keeping the layers together in full rounds. Lightly oil a hot grill or cast-iron skillet and place the onions cut-side down on the heated surface. Cook on one side until completely blackened and charred. Turn and char the other side, about 5 minutes total.
• When all the onion is cooked, cool it completely, and then roughly chop. Combine the onion, sour cream, mustard, hot sauce, Worcestershire and lemon juice in a food processor. Puree until thoroughly mixed but not smooth. (To make the dip without a food processor, finely chop the onions, and then blend with the remaining ingredients.) Stir in the chives and adjust the seasoning.
• For the potato chips: Slice the potatoes thin (less than 1/8 inch) on a mandoline. Place the sliced potatoes in a bowl and rinse under cool running water until the water in the bowl is clear. Drain and dry very well with paper towels or spin in a salad spinner.
• Heat a large pot of vegetable oil to 350 degrees F. Add the potatoes in batches and fry until crisped, about 3 minutes per batch. When they are brown, remove the potatoes from the oil and drain on paper towels. Season immediately with salt. When all the chips are cooked, toss in a bowl with the rosemary and freshly ground pepper.

Steps:

• Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).
• Parboil the potato chips, skin on, for about 10 minutes in boiling salted water.
• Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.
• Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.

Steps:

• Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels.
• Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels. One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another). If the potatoes are not completely submerged, add more oil to cover. Add the garlic and rosemary to the pot.
• Turn the heat to medium high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes. Remove the chips with a strainer and drain on paper towels. Season with salt.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.