serves 2
3 medium potatoes
1 sprig of rosemary
Maldon sea salt
oil for frying
1. Peel and cut the potatoes into (~1 cm square cross-section) chips.
2. Put the cut chips into a bowl of cold water and leave while you heat the oil.
3. In an adequately deep pan heat enough oil to cover your chips to 150ºC.
4. When the oil is hot enough, towel dry the chips and carefully lower them into the hot oil. If you don't have a cook's thermometer, take a small chip and drop it in... if it floats and sizzles, the oil is hot enough.
5. Fry for 5 minutes then (using a slotted spoon), remove the chips from the oil and leave for 2 minutes.
6. increase the temperature of the oil to 180ºC.
7. Return the chips to the oil for about 2-3 minutes; until they take on a nice golden-brown colour. In the last 10 seconds, add the rosemary to the pan.
8. Remove the chips and rosemary (using your slotted spoon) to a paper towel-lined colander; to drain.
9. Plate up, season with salt and sprinkle over the fragrant rosemary fonds.
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