large russet potato
about ⅓ cup extra virgin olive oil for frying
freshly grated parmesan cheese
chopped fresh rosemary
1.Pour the olive oil in a large heavy pot or dutch oven so that the bottom is entirely coated and rises up the sides just a touch. You don’t need a tremendous amount of oil a thin layer will do. 2.Using a vegetable peeler, peel the potato into strips. 3.Heat the oil over medium-high heat. 4.Once hot, layer in about 6-8 strips at a time. 5.Fry them until they start to turn brown and crispy on the edges, flip each strip over and fry for another minute or so. 6.Remove the strips to a paper towel to drain. 7.Sprinkle with salt while still hot. 8.Continue the process until all the strips are fried, adding more oil if needed throughout the frying. 9.Grate the parmesan cheese on top of the strips and sprinkle with rosemary. Notes *Parmesan and rosemary can be swapped out for any chopped herb or grated cheese you like.