FRIED POTATOES WITH ROSEMARY SALT
Steps:
- Bring a large pot of salted water to a boil. Slice potatoes 1/4 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.
- Meanwhile, grind rosemary in a small spice grinder or coffee grinder. In a small bowl, combine rosemary and 1/2 tablespoon salt, and mix well. Set aside.
- Heat oven to 175 degrees. Fill a large skillet with 1/4 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.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 43 grams, Carbohydrate 56 grams, Fat 49 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 859 milligrams, Sugar 2 grams, TransFat 0 grams
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