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Rosemary Potato Chips with Herb Aioli

The Redhead Baker
  • minutes
  • Serves

INGREDIENTS

1 cup

prepared mayonnaise

4 cloves

garlic, minced

2 tbsp

fresh lemon juice

1 cup

fresh basil

1 cup

fresh dill

1 lb

russet potatoes (about 2 large)

2 qt

water

2 tbsp

distilled white vinegar

2 qt

canola oil (for frying)

1/2 cup

kosher salt

1 tbsp

fresh rosemary leaves