Recipe courtesy of Sunny Anderson
Episode: Ribs & Chips
1 hr 15 min
1 hr
15 min


  • 1 1/2 pounds fingerling potatoes
  • Ice water 4 rosemary sprigs
  • Vegetable oil, for frying
  • Kosher salt
  • Special equipment: mandoline


Using a mandoline or sharp knife, thinly slice the potatoes. Put the potatoes in a large bowl of ice water and refrigerate for 1 hour. Meanwhile, in a deep heavy-bottomed pot, add the rosemary and enough oil to come 1/3 of the way up the sides. Heat the oil to 360 degrees F. Remove and the rosemary from the oil when it turns golden and crispy. Reserve.

Strain the potatoes and thoroughly pat dry by laying them out on a flat surface. Add potatoes to oil, in batches, making sure to keep the temperature above 350 degrees F. Fry until golden, about 3 minutes. While potatoes are frying, remove the rosemary leaves from stem and chop. Transfer the chips to a paper towel-lined bowl and sprinkle immediately with the rosemary and salt, to taste. Yield: 4 servings Prep Time: 15 minutes

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Sweet Potato and Beet Chips with Garlic Rosemary Salt

Recipe courtesy of Giada De Laurentiis

Rosemary Peanuts

Recipe courtesy of Liba Falafel|Gail Lillian

Rosemary Greyhound

Recipe courtesy of Tiffani Thiessen

Pumpkin and Rosemary Muffins

Recipe courtesy of Lorraine Pascale

Rosemary Roasted Potatoes

Hot Rosemary Cheese Bread

Recipe courtesy of Kimberly Schlapman

Rosemary Roasted Potatoes

Haricots Verts with Rosemary

Recipe courtesy of Daisy Martinez


So Much Pretty Food Here