Over the weekend, I took a trip to a small, historic city about 90 minutes away from where I live.
I stayed in a beautiful bed and breakfast there, with the most delightful owners. When I checked in on Friday night, the lady of the house assured me that breakfast would be bountiful and would start with dessert.
She wasn’t kidding.
She brought out a deep-dish French toast topped with a peach compote, a dollop of homemade whipped cream and a sprinkle of freshly grated cinnamon.
The next course was an Italian quiche served with a grilled melon salad and parmesan rosemary potatoes.
It was delicious.
When I got home, I searched for recipes similar to what she’d served at that first breakfast, and I found a recipe for Parmesan Rosemary Potato Chips and knew I had to try them.
While I didn’t eat these for breakfast at that charming little inn, these chips were definitely inspired by the lady with the huge smile and miles of hospitality.
Parmesan Rosemary Potato Chips
1 large russet potato
1 1/2 Tbs fresh rosemary, finely chopped
1/2 cup parmesan, finely granted
sea salt, to taste
canola oil, for frying
Slice potatoes thinly using a mandolin. Submerge potatoes in an ice water bath while you work, to keep them from browning. Heat about 3 inches of oil in a large stockpot, fryer or wok to 350° F. Dry potatoes with a clean towel.
Drop about 8 to 10 slices into the oil, and fry until golden-brown, about 2 minutes. Drain well with a slotted spoon, and place into a large bowl. Sprinkle with salt, rosemary and parmesan. Repeat with remaining potatoes. Serve immediately.
Serves 3 to 4 (as a side dish)
Nutritional Information: Calories Per Serving: 165, Calories from Fat: 76, Fat: 8 g (6 g Saturated Fat), Cholesterol: 27 mg, Sodium: 355 mg, Carbohydrates: 11 g, Fiber: 2 g, Sugar: 0 g, Protein: 13 g.
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