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Author Notes: Note: The amount of oil you use when deep-frying really depends on the size of your pot. You want the oil to be at least 3-4 inches deep. Also, rubbing the rosemary in between your palms before placing them in the oil releases its natural oils. —amber wilson | for the love of the south
- 4 cups of canola or peanut oil, for frying
- 1 head of garlic, unpeeled, cloves slightly crushed
- 4 sprigs of rosemary, gently rub in-between palms
- 4 small Russet potatoes (or 3 large), scrubbed
- Salt, to season
- Place 2 layers of paper towels on a roasting tray.
- Pour the oil in a large pot. Toss in garlic cloves and sprigs of rubbed rosemary. Turn heat on medium-high. The oil is ready when a thermometer reads 350 degrees and the garlic cloves have browned slightly and rosemary has become crispy. Carefully remove the crispy garlic and rosemary and set aside to serve with the chips.
- Using a mandoline, thinly slice ½ of a potato and carefully place into the infused oil. Occasionally turn the potatoes with a spider to make sure they are not sticking together. While the potatoes fry, slice the other half of the potato. Take the chips out of the oil whenever they are golden brown. Place on prepared towel-lined tray and season with salt. Toss the cut potatoes into the oil and repeat with remaining Russets. Serve with fried garlic and rosemary. Consume immediately or store in an airtight container or a gallon-sized Ziploc bag for a few days (although they have never lasted more than 1 day in my house!)