Rosemary Olive Oil Potato Chips Recipes
ROSEMARY-OLIVE OIL POTATO CHIPS RECIPE - (4.4/5)
Provided by á-216
Number Of Ingredients 6
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.
CRISP ROSEMARY POTATOES
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
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.
ROSEMARY AND HERB FRIED POTATOES IN OLIVE OIL
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
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
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