Buvette's Rosemary Potato Chips

April 24, 2014

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

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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.

See what other Food52 readers are saying.

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babs April 20, 2015
Miso/seaweed sprinkles when chips pulled from oil (peanut)
Then into hot oven
Ellen L. April 25, 2014
Just a little parmesan
JudyH April 25, 2014
salt, Aleppo pepper and sumac
RJ April 25, 2014
A little grated Parmesan and sea salt!
Jason S. April 25, 2014
Smoked paprika and chopped fresh thyme
ghainskom April 25, 2014
Salt and paprika. Sometimes hot, sometimes sweet. Depends on the mood.
Alkson April 24, 2014
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!
natalie April 24, 2014
pecorino, red pepper flakes, and garlic
AntoniaJames April 24, 2014
Love rosemary + lemon + potatoes. ;o)
Victoria C. April 24, 2014
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.
Meg M. April 24, 2014
Sweet potato fries LOVE rosemary and a pinch of sugar and cayenne.
Hailey7 April 24, 2014
Vinegar, coarse sea salt, and black pepper! Sweet and tangy all at once.
Dan F. April 24, 2014
Drizzle chips with balsamic glaze and throw on some goat or blue cheese.
Radish April 24, 2014
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?
EmFraiche April 24, 2014
salt, but the rosemary sounds fantastic!
Eliza L. April 24, 2014
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.
jaclyn April 24, 2014
Sea Salt !
Carla N. April 24, 2014
Sea salt, and pepper.
grace April 24, 2014
homemade chips (crisps) sprinkled with rosemary and parm - uhh so good
Jessie April 24, 2014
Sea salt and black pepper.