Mary Miso - Recipes for every day - Cookbooks
5 blue potatoes
cooking oil
1 sprigs rosemary, picked and chopped
sea salt
Slice potatoes very thin (2mm) and put them in a bowl filled with water. Leave the slices until the water becomes clear. Pour the water out and let the potatoe slices dry on kitchen paper.
Heat oil in a frying pan to 130°C.
Put a quarter of the potatoes into the oil and fry them until crispy, stirring lighty with a fork. Take them out of the oil with a slotted spoon and let them dry on kitchen paper.
Season with rosemary and sea salt.
Fry the leftover potatoes as before.
