In my mind, cookbooks are one of the best gifts out there. What to get for the person who has everything? Cookbook. For the wine lover? Wine and cheese pairing cookbook. For the graduating college student? Cookbook. For the newlyweds? Cookbook. You get the idea.
There are quite a few new cookbooks in our household after this holiday season. They've turned out delicious dishes that will be gracing these pages soon--starting with these delicious homemade potato chips:
Olive Oil Potato Chips with Sea Salt and Rosemary from Wine Bar Food by Cathy Mantuano and Tony Mantuano
2 large Idaho baking potatoes, unpeeled 2 quarts extra virgin olive oil Sea Salt 2 Tablespoons finely choppped rosemary leaves
Use food processor to cut the potatoes into fine slices. Submerge them in bowl of cold water and allow to sit for one hour. Drain the potatoes and pat dry with paper towels. Separate into four batches. Heat the olive oil in a deep fryer or heavy bottomed pan until it reaches 335 degrees Fahrenheit. Add one batch of potato slices to the oil and cook, stirring from time to time, until the chips are evenly browned, about 10 to 12 minutes. Remove the chips with a slotted spoon and drain on paper towels. While still hot, sprinkle with salt and rosemary. Repeat, ensuring that oil is at 335 with the beginning of each batch.
These chips made a delicious addition to a pre-party snack on New Year's Eve. We'll definitely be making more of these savory chips soon! Enjoy.