Olive And Rosemary Potato Chips Recipes

ROSEMARY-OLIVE OIL POTATO CHIPS RECIPE - (4.4/5)

Rosemary-Olive Oil Potato Chips Recipe - (4.4/5) image

Provided by á-216

Number Of Ingredients 6

Ingredients

Olive oil, for frying, about 4 cups
Vegetable oil, for frying, about 4 cups
3 large russet or Yukon gold potatoes, about 1 1/2 pounds
2 cloves garlic
1 sprig rosemary
Kosher 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.

OLIVE AND ROSEMARY POTATO CHIPS

OLIVE AND ROSEMARY POTATO CHIPS image

Categories Potato

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

4 Large russet potatoes, peeled and sliced about 1/16-inch thick
1/2 cup kalamata olives, pitted and coarsely chopped
1/3 cup olive oil
4 garlic cloves, minced
2 tsp minced fresh rosemary
1/2 tsp grated lemon zest
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Steps:

1. In a large bowl, toss the potatoes, olives,oil, garlic, rosemary, lemon zest,salt ant pepper together. Cover and let marinate 30 minutes to 12 hours, stirring occasionally. 2. Place an oven rack in the center position and pre-heat the oven to 400F. 3. Place the potato mixture on a baking sheet and distribute in a single layer. Bake about 30 minutes turning once or twice, until crisp. Serve hot.

ROSEMARY AND HERB FRIED POTATOES IN OLIVE OIL

Rosemary and Herb Fried Potatoes in Olive Oil image

This is my original recipe that I've been making for years. If you know Potatoes Anna, just think of that, with a wonderful, fragrent twist. Hopefully you have all of the herbs growing in your garden.

Provided by personalchef

Categories Low Protein

Time 30m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 large red potatoes
2 tablespoons olive oil
1 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh oregano, chopped
1/4 teaspoon fresh thyme, chopped
1/4 cup water

Steps:

Wash, then slice your beautiful fresh Red Potato into 1/8 inch slices.
Put Olive Oil into a 12-Inch Skillet, and heat over med/high heat.
Add potato slices to skillet. Cover and reduce heat to med/low. Sautee potatoes for about 10 minutes, checking constantly to make sure they don't get too brown.
After about 10 minutes, when potatoes are brown on bottom layer, turn the whole layer.
Brown the underside just a couple of minutes till slightly brown. Add herbs and water.
Cover and cook till potatoes are tender.
Sometimes I end up with crispy parts, and sometimes I don't, but they are great either way.

Nutrition Facts : Calories 508.2, Fat 27.6, SaturatedFat 3.9, Sodium 24.2, Carbohydrate 59.4, Fiber 6.8, Sugar 3.7, Protein 7.1

CRISP ROSEMARY POTATOES

Crisp Rosemary Potatoes image

Categories Potato Side Roast Quick & Easy Rosemary Shallot Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 3

Ingredients

2 lb red potatoes, cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary

Steps:

Preheat oven to 450°F and generously oil 2 large baking sheets.
Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

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