2 1/2 C. vegetable oil
1 pound russet potatoes, scrubbed and dried
1 tsp chopped fresh rosemary
sea salt and freshly ground pepper
1. in a medium saucepan fitted w/ a candy thermometer, heat oil to 325 degrees. Using a mandoline, slice potatoes widthwise into paper-thin slices.
2. In batches, fry potatoes in heated oil, 1 to 2 min., making sure not to overcrowd pan. Using a slotted spoon, transfer to a paper-towel-lined plate to train. While still hot, sprinkle each batch with rosemary and salt and pepper to taste.
Mandolin - example, Oxo V-Blade, $40
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