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Recipe:
Ingredients:
5 - 6 small potatoes (if you can't find purple, use any kind - just make sure it's fairly small, about golf ball sized)
A few tablespoons of your favorite high-heat oil (coconut, avocado and ghee are all great choices)
3 - 4 stalks of rosemary, stems removed and roughly chopped
A sprinkle of sea salt (I used Maldon for this, for those big chunky pieces that are so delish to bite) + pepper
Directions:
This method utilizes a happy medium between a deep fry and a pan fry. First, slice your potatoes as thinly as possible (a mandolin is helpful for this, although a knife is fine as well).
In a sauce pan, heat up enough oil to be about a half an inch deep over medium high heat until it's hot enough to sizzle when you put one slice in. Add potatoes and cook until they turn golden brown, stirring occasionally, then use a slotted spoon to transfer them to a metal bowl. Immediately toss them with the residual rosemary and a generous pinch of sea salt and pepper.
Keep them in a tightly sealed container at room temperature for 3 – 4 days – or do as I did, and eat them all in one sitting. Serves 2.
"
Ingredients:
5 - 6 small potatoes (if you can't find purple, use any kind - just make sure it's fairly small, about golf ball sized)
A few tablespoons of your favorite high-heat oil (coconut, avocado and ghee are all great choices)
3 - 4 stalks of rosemary, stems removed and roughly chopped
A sprinkle of sea salt (I used Maldon for this, for those big chunky pieces that are so delish to bite) + pepper
Directions:
This method utilizes a happy medium between a deep fry and a pan fry. First, slice your potatoes as thinly as possible (a mandolin is helpful for this, although a knife is fine as well).
In a sauce pan, heat up enough oil to be about a half an inch deep over medium high heat until it's hot enough to sizzle when you put one slice in. Add potatoes and cook until they turn golden brown, stirring occasionally, then use a slotted spoon to transfer them to a metal bowl. Immediately toss them with the residual rosemary and a generous pinch of sea salt and pepper.
Keep them in a tightly sealed container at room temperature for 3 – 4 days – or do as I did, and eat them all in one sitting. Serves 2.
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