- 2 ½ C. vegetable oil
- 1 lb. russet potatoes
- 1 tsp. chopped fresh rosemary
- Sea salt
- Freshly ground pepper
In a medium saucepan fitted with a candy thermometer, heat oil to 325 degrees F. Using a mandolin, slice potatoes widthwise into paper-thin slices. In batches, fry potatoes in heated oil, 1 to 2 minutes, making sure not to overcrowd the pan. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. While still hot, sprinkle each batch with rosemary and salt and pepper to taste.