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Buvette's Rosemary Potato Chips

by • April 24, 2014 27 Comments

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All week long Jody Williams, the chef at New York's beloved Buvette restaurant, will be sharing recipes from her new book, Buvette: The Pleasure of Good Food. Follow along to win one of five copies we're giving away -- and to add a little more Paris into your life.

Today: The humble potato chip gets all dressed up with rosemary and flaky salt.

Buvette's Uova Sode with Seasoned Salt

I can’t imagine a more desired food than a potato chip. As the saying goes, “you can’t have just one.” I like to serve potato chips in silver bowls, or even on silver pedestals, noting the extraordinary potential of one of the most ordinary of foods.

Keep in mind that the potatoes in this recipe must soak for at least 20 minutes before frying, but they can sit that way for up to a day, so do slice them ahead of time and plan ahead. 

Rosemary Potato Chips

Serves 4

1 teaspoon very finely chopped fresh rosemary leaves
1 teaspoon coarse salt
2 russet potatoes, peeled
Oil, for frying (corn, peanut, vegetable, canola, or grapeseed oil all work well)

See the full recipe (and save and print it) here.

We're giving away a copy of Buvette a day! To enter to win today's copy, tell us in the comments: How do you dress up your chips? We'll pick five winners at random this Friday, April 25th!

Photo by Gentl & Hyers. Excerpted from the book BUVETTE by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand Central Publishing. All rights reserved.

Tags: guest editors, jody williams, chips, rosemary

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Comments (27)

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3 months ago babs

Miso/seaweed sprinkles when chips pulled from oil (peanut)
Then into hot oven

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over 1 year ago Ellen Lyle

Just a little parmesan

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over 1 year ago JudyH

salt, Aleppo pepper and sumac

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over 1 year ago RJ

A little grated Parmesan and sea salt!

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over 1 year ago Jason Stough

Smoked paprika and chopped fresh thyme

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over 1 year ago ghainskom

Salt and paprika. Sometimes hot, sometimes sweet. Depends on the mood.

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over 1 year ago Alkson

a little truffle oil, herb de Provence, sea salt and cracked pepper! I make these at least twice a week with every potato (and occasional carrot) I can get my hands on!

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over 1 year ago natalie

pecorino, red pepper flakes, and garlic

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love rosemary + lemon + potatoes. ;o)

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over 1 year ago Victoria Carr

Taking a tip from Melissa Clark, I like to serve potato chips with American Hackleback Caviar and Crème Fraîche. That's not just dressed up; it's black tie.

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over 1 year ago Meg Martin

Sweet potato fries LOVE rosemary and a pinch of sugar and cayenne.

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over 1 year ago Hailey7

Vinegar, coarse sea salt, and black pepper! Sweet and tangy all at once.

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over 1 year ago Dan F

Drizzle chips with balsamic glaze and throw on some goat or blue cheese.

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over 1 year ago Radish

I never thought to dress up chips. I keep chips out of the house. But making them really appeals to me. I will use rosemary. or how about homemade lemon salt?

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over 1 year ago EmFraiche

salt, but the rosemary sounds fantastic!

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over 1 year ago Eliza Lathrop

I've never made my own chips, but this recipe inspires me to do so. I think I would serve them in newspaper cups and celebrate their down to earth awesomeness. Rosemary, salt, potato. YUM.

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over 1 year ago jaclyn

Sea Salt !

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over 1 year ago Carla Nishi Sonoda McFarland

Sea salt, and pepper.

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over 1 year ago grace

homemade chips (crisps) sprinkled with rosemary and parm - uhh so good

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over 1 year ago Jessie

Sea salt and black pepper.