Recipe courtesy of Tyler Florence
Episode: Feeding Frenzy
Rosemary Potatoes
Total:
1 hr
Active:
15 min
Yield:
1 to 2 servings
Level:
Intermediate
Total:
1 hr
Active:
15 min
Yield:
1 to 2 servings
Level:
Intermediate

Ingredients

  • 4 small organic russet potatoes
  • 2 sprigs fresh rosemary 
  • 3 cloves garlic 
  • Vegetable oil, for deep-frying
  • Sea salt and freshly ground black pepper 

Directions

Place the potatoes in a stockpot and cover with cold water; add the rosemary and garlic. Bring to a simmer and cook until the potatoes are al dente, about 30 minutes. Remove the potatoes from the water and let cool.

Preheat a deep-fryer filled with vegetable oil to 350 degrees F.

Cut the potatoes into bite-size pieces and fry them in the oil until golden brown and crispy. Drain on paper towels, then transfer to a bowl and season with salt and pepper.

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