POTATO CHIPS WITH ROSEMARY AROMATIC WATERcooking with herbsdistillationessential oil in the kitchenhydrolat
During the distillation process of an aromatic plant, including domestic distillation, by products are produced besides the essential oil, such as aromatic water (or floral water).
Being able to identify good uses for the best use of a product as useful and beneficial as hydrolat is very interesting.
The culinary area is certainly among the tastiest to experiment!
So here is a really simple, tasty and original recipe to make the great use of the aromatic water obtained from the distillation of Rosemary.
3-4 potatoes washed and peeled
1 liter of aromatic Rosemary water
1 handful of salt
1 liter of soybean oil
With the help of a mandoline (or thin slicer), slice the potatoes into thin slices and place them inside a sufficiently large bowl. Pour over the aromatic Rosemary water, so as to completely cover the surface of the potatoes. Sprinkle the surface with a handful of coarse salt and marinate for at least 30 minutes. At the end of the marinade, the water will be slightly pink.
Drain the potato slices with the help of a colander and start to heat the soy oil for frying. Before placing the potatoes in boiling oil, make sure they are dry by drying
them on absorbent paper.
When the oil has reached the right temperature (to check it, just dip the tip of a toothpick in the hot oil to see if it has lots of bubbles), fry the potatoes a few at a time, until they become golden brown. At this point you just need to drain and salt them to taste.
The chips can still be eaten warm or stored in a paper bag (a bread sack is fine), to be enjoyed as a snack or aperitif the next day.
And now you just need to enjoy your delicious and tasty Rosemary-flavored chips!
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