Rosemary Chips for Garnish



  • 2 large baking potatoes
  • 1 quart canola oil
  • 4 sprigs rosemary{item}


Thinly slice potatoes lengthwise, using mandoline or slicer. Fry potato slices about 30 seconds, just enough to blanch and soften. As they come from the fryer, place flat on a sheet pan. On each slice, place a small sprig of rosemary, and then another slice of cooked potato, pressing flat. When pan is full, place pan in oven for 10 minutes, turning once, and remove when crisp. Season with salt.

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef