Fried Potatoes With Rosemary Salt

Preparation

1. Step 1

   Bring a large pot of salted water to a boil. Slice potatoes ¼ 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. Step 2

   Meanwhile, grind rosemary in a small spice grinder or coffee grinder. In a small bowl, combine rosemary and ½ tablespoon salt, and mix well. Set aside.

3. Step 3

   Heat oven to 175 degrees. Fill a large skillet with ¼ 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.