Herbed Potato Chips

By stancec44

Tyler Florence fries fresh herbs in hot oil until crispy, infusing it with great flavor before he adds the potatoes. Make Ahead: The chips and herbs can be made early in the day and stored uncovered at room temperature.

Ingredients

• 3 large baking potatoes, scrubbed and patted dry
• Grapeseed oil, for frying
• 4 sage sprigs
• 3 rosemary sprigs
• 3 thyme sprigs
• 2 parsley sprigs
• Kosher salt

Details

Servings 10
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

Step 1
Using a mandoline, very thinly slice the potatoes crosswise into a large bowl. Cover with cold water and swish to rinse off 
the starch; drain. Repeat the rinsing until the water is clear. Transfer the potato slices 
to a paper towel–lined baking sheet and pat thoroughly dry.


Step 2
In a large pot, heat 3 inches of oil to 360°. Add the sage, rosemary, thyme and parsley sprigs to the hot oil and fry, stirring, until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the herbs to paper towels to drain.

Step 3
Working in small batches, fry the potato slices at 350°, stirring occasionally, until golden, 3 to 5 minutes. Using a slotted spoon, transfer the potato chips to paper towels to drain. Generously sprinkle the chips and herbs with salt and serve.