Garlic and Rosemary Potato Chips

Oh puuuurple tay-ters majesty....

Little Red Frying Hood (ok, we're reaching on that one).

We’re suckers for a good impulse buy, and on a recent stroll through the Union Square Greenmarket we happened upon a pile of potatoes that screamed, “Make potato chips out of us!” How do you resist red thumb and purple majesty potatoes? These spuds are justification in themselves for buying a mandoline. The only better-looking or more delicious way to kick a meal into gear is with an underwear model.

Equipment Needed: Candy Thermometer, 5 QT Pot, Mandoline (or) Chef’s Knife, Cutting Board, Mixing Bowl, Fry Strainer (or) Slotted Wooden/Metal Spatula (or) Tongs, Baking Sheet, Paper Towels

Serving Suggestion: Family style (if you can keep people out of the kitchen while they cool)

Servings: 6-8

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking


  • 2 lbs. potatoes ($.99-$2/lb, use Russets if you can’t find something fancier)
  • About 2 Qts. Canola oil (around $3/48 oz)
  • About 3 tbsp Dried rosemary ($4/3 oz jar)
  • About 2 tbsp Garlic powder ($2/2.25 oz jar)
  • About 3 tbsp Coarse sea salt (about $3/22 oz)


  • Pour the canola oil into your pot and place on the stove over medium-high heat. Set the candy thermometer on the side and heat the oil to between 325°-350° F.
  • Prepare your draining/cooling area by lining a baking sheet with a double layer of paper towels.
  • Wash and scrub the potatoes, removing any eyes or rotten spots. Keeping the skin on, slice the potatoes into discs about 1/16th of an inch thick. If you’re using a mandoline, be sure to use the hand guard. If you’re using a knife, count your fingers when you’re done.

Seriously, watch your fingers.

  • In batches of about a handful, GENTLY, place the chips into the oil (splattering hot oil on yourself is a lesson you only need to learn once). Fry for 2 minutes, flip them if you can with your grabbing implement, and fry for another two minutes.

Slide those puppies in and watch 'em sizzle.

  • Using your grabber, pull the chips out of the oil and place on the paper towels to drain. Wait for the oil to come back up to temperature and repeat.
  • Make sure to flip your chips to get all of the excess oil off; once they’ve drained, throw them in a mixing bowl. Crush up the rosemary and sprinkle in with your garlic and salt. Toss everything together, seasoning to taste, and serve (hopefully to your model friend).

Toss until bursting with flavor.

Extra Credit:

Plain old ketchup will definitely do the trick if you want to dip these chips, but for some extra joie de vivre, mix a few tablespoons of mayo with a few dashes of lemon juice and hot sauce to taste.

Get hip to the dip.

3 responses to “Garlic and Rosemary Potato Chips

  1. Thanks Guys, I am a big fan of the mandoline as well, great for slicing potatoes for chips. Also you two look like you both could have served in the Union Army. Genius!

  2. Wow. Those are some great looking pics. Kudos to the photographer (and the chef for some delicious eats).

  3. Great idea! You’ve inspired me to make my own. New potatoes are coming in and this is a perfect treat. Have you tried baking them? Just wondering.

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