The promised bonus from yesterday… showing it today. Super simple chips. You can use them to decorate a dish — or just snack on them over the weekend.
- potatoes for frying
- a few sprigs of rosemary
- salt
- olive oil
About the potatoes
Yes — boiling and frying potatoes are different. And for chips, it’s even more specific. Generally speaking, potatoes with pinkish skin are best for frying. More precisely, look for starchy varieties — they crisp up beautifully.
So, peel the potatoes, rinse them, soak them in water for a bit, and slice them very thinly. A mandoline or slicer works best.
Pluck 2–3 rosemary leaves and press them between two raw potato slices, pressing tightly to hold together.
Fry in a very hot pan — quickly. Salt only at the end.
About the potatoes
Yes — boiling and frying potatoes are different. And for chips, it’s even more specific. Generally speaking, potatoes with pinkish skin are best for frying. More precisely, look for starchy varieties — they crisp up beautifully.
So, peel the potatoes, rinse them, soak them in water for a bit, and slice them very thinly. A mandoline or slicer works best.
Pluck 2–3 rosemary leaves and press them between two raw potato slices, pressing tightly to hold together.
Fry in a very hot pan — quickly. Salt only at the end.
