Made with our Calivirgin Rustic Rosemary Olive Oil
Servings: 2-4 | Prep Time: 5 min | Total Time: 20 min
- INGREDIENTS
- INSTRUCTIONS
- 1 large russet potato
- 1 ½ tablespoons rosemary, finely chopped
- ½ cup Parmesan, finely grated
- Calivirgin Rustic Rosemary Olive Oil, for frying
- Salt and pepper, to taste
- Slice the potatoes very thin using a mandolin. Place the slices in a large bowl of water to keep from browning.
- Heat about 3" of Calivirgin Rustic Rosemary Olive Oil in large pan.
- Pat dry in batches and fry until golden brown. Drain well with slotted spoon. (Do not pat dry the potatoes as the toppings won’t adhere)
- Toss potato slices in a bowl with salt, pepper, and Parmesan. Add fresh rosemary to garnish. Place on a sheet pan to dry.
- Repeat until all potato slices are cooked.
Rustic Rosemary Olive Oil
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