Ingredients
Scale
- 2 lbs. purple potatoes
- 4 cups canola oil
- 4 – 5 garlic cloves, thinly sliced
- Sea salt to taste
- 2 – 3 Tbsp. chopped fresh rosemary
Instructions
- Using a mandoline or a very sharp knife, thinly slice potatoes in uniform slices.
- Immerse slices in cold water and drain.
- Using paper towels, pat the potatoes completely dry.
- Set aside.
- In a heavy-bottomed pan, add garlic to the oil.
- Heat to approximately 365 degrees.
- Remove garlic before frying potatoes.
- In small batches, add the potatoes and cook for about 2 minutes, until golden.
- Remove from oil and drain on paper towels.
- Place in a bowl and sprinkle with sea salt and chopped rosemary.