Fried Potatoes With Rosemary Salt
Published November 25, 1997
- Total Time
- 45 minutes
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Ingredients
1 ½ tablespoons kosher salt, more for seasoning water
6 medium Yukon Gold potatoes
1 tablespoon dried rosemary
Canola oil
Olive oil
Nutritional analysis per serving (4 servings)
56 grams carbs; 681 calories; 33 grams monosaturated fat; 10 grams polyunsaturated fat; 5 grams saturated fat; 49 grams fat; 7 grams fiber; 859 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Slice potatoes ¼ inch thick and place in a bowl filled with 1 quart of water and 1 tablespoon of the kosher salt. Drain potatoes, and add to boiling water. Cook 6 to 8 minutes, until potatoes are tender but firm. Drain, and let cool completely.
- Step 2
Meanwhile, grind rosemary in a small spice grinder or coffee grinder. In a small bowl, combine rosemary and ½ tablespoon salt, and mix well. Set aside.
- Step 3
Heat oven to 175 degrees. Fill a large skillet with ¼ inch oil, half canola, half olive oil. Heat oil until a bread crumb added to the oil browns in about 20 seconds. Carefully add dry potato slices in a single layer, and fry until golden brown, about 3 to 5 minutes. Turn, and brown other side, about 2 to 3 minutes. Remove to an ovenproof plate lined with paper towels, and keep warm in heated oven. Repeat with remaining potatoes. Sprinkle potatoes with rosemary salt, to taste, and serve immediately.
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