Fried Potatoes With Rosemary Salt

Ingredients

• 1 ½ tablespoons kosher salt, more for seasoning water
• 6 medium Yukon Gold potatoes
• 1 tablespoon dried rosemary
• Canola oil
• Olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1109 calories; 97 grams fat; 10 grams saturated fat; 0 grams trans fat; 66 grams monounsaturated fat; 18 grams polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 6 grams protein; 1662 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.