Russet (Idaho) potatoes
Peanut oil
Flaky sea salt
Chopped rosemary
Peanut oil
Flaky sea salt
Chopped rosemary
-- Steps
1. Scrub potatoes clean then slice them crosswise on a mandoline about 1/8 - 1/4-inch thick (make sure the thickness is consistent, otherwise the chips will cook differently)
2. In a large skillet over medium-high, heat enough oil to fill the pan 3/4 - 1-inch deep. (get two pans going at once if you can work that quickly, otherwise it can take a while to get through all the slices)
3. When oil reaches about 350° F (176°C - see tips), gently but quickly lower in enough potato slices to loosely cover the surface area of the pan
4. Use a set of metal tongs to nudge the potatoes away from each other if they start to stick
5. When the edges begin to curl and color starts to emerge, turn them over. They should cook about 1-2 minutes per side
6. Pull them out with the tongs and set on the paper to drain. Immediately sprinkle with pinches of salt and chopped rosemary
