This post contains affiliate links. When you purchase something after clicking through an affiliate link, I get a small percentage of the purchase.
Rosemary potato chips: a flavor you won’t find in store-bought bags. These crisp, homemade chips are perfect dunked into a fresh herb aioli for a bright contrast.
Some time ago I shared a recipe inspired by a favorite restaurant dish. Another one of their dishes has stuck with me: potato chips seasoned with rosemary salt, served alongside a vibrant herb aioli. This month’s Progressive Eats theme, Summer Herbs Every Which Way, was the perfect excuse to recreate it at home.
Making potato chips at home is enjoyable and straightforward if you prepare in advance. Start with one or two large Russet potatoes and slice them very thin—about 1/8 inch—ideally with a mandoline to get even, uniform slices. Consistent thickness ensures the chips cook evenly.
If you don’t own a deep fryer, you can use a heavy pot or Dutch oven. Heat canola oil and monitor it with a deep-fry or candy thermometer so you maintain an even 325°F for frying. You’ll also want a slotted spoon to lift the chips from the oil and a wire rack set inside a baking sheet so the chips can drain and cool without getting soggy.
The combination of rosemary and potato is earthy and comforting; the rosemary salt adds an aromatic, savory note to each crisp bite. Paired with a bright herb aioli—basil and dill blended with garlic and lemon—the contrast is delightful.
Traditional aioli is an emulsion of egg, oil and garlic. For convenience I start with prepared mayonnaise (already an emulsion) and blend in fresh herbs, garlic and lemon for a quick, flavorful herb aioli. It comes together fast and benefits from an hour in the refrigerator so the flavors meld.
Rosemary Potato Chips with Herb Aioli
Ingredients
For the herb aioli
- 1 cup prepared mayonnaise
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 cup fresh basil
- 1 cup fresh dill
For the potato chips
- 1 lb Russet potatoes (about 2 large)
- 2 quarts water
- 2 tablespoons distilled white vinegar
- 2 quarts canola oil, for frying
- 1/2 cup kosher salt
- 1 tablespoon fresh rosemary leaves
Instructions
- Make the aioli: combine mayonnaise, minced garlic, lemon juice, basil and dill in a food processor and pulse until the herbs are finely chopped and the mixture is smooth. Scrape into a bowl, cover and refrigerate for at least one hour; it can be made up to 24 hours ahead.
- Slice the potatoes 1/8-inch thick using a mandoline. Rinse the slices under running water, then drain.
- Bring the water and vinegar to a boil in a large saucepan. Add the potato slices and simmer for 3 minutes. Drain and arrange the slices on a paper-towel-lined baking sheet to dry for about 5 minutes.
- Heat the canola oil in a Dutch oven or heavy pot to 325°F, monitoring the temperature with a thermometer.
- Pulse the kosher salt and rosemary together in a mini chopper or mortar and pestle, then transfer to a shallow dish or shaker to season the chips as they finish frying.
- Fry the potato slices in batches (about one-third at a time), stirring and flipping frequently. Cook until bubbles stop rising from the slices and they are golden and crisp, about 10 to 20 minutes depending on thickness. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain. Sprinkle immediately with the rosemary salt while the chips are still hot.
- Repeat with the remaining potato slices until all are fried and seasoned.
- Serve the chips hot with the herb aioli, or cool completely and store in a zipper-lock bag for later.
Did you love this recipe?
Leave a star rating and share your results on social media.
Adapted from Kenji Lopez-Alt.
Welcome to Progressive Eats, our virtual take on a Progressive Dinner Party. This month’s theme highlights summer herbs used across a full menu—from cocktails to desserts—demonstrating how versatile fresh herbs can be. Hosting this month is Laura from Mother Would Know.
If you’re new to the idea, a progressive dinner traditionally moves from house to house for each course. Progressive Eats adopts that spirit online: bloggers share recipes around a theme so you can hop from post to post and assemble a complete, herb-forward meal.
Summer Herbs Every Which Way
Cocktail
- Lemon Rosemary Shrub Cocktail from Mother Would Know
Appetizer
- Rosemary Potato Chips with Herb Aioli from The Redhead Baker
Main Course
- Mayo-Free Chicken Salad Sandwiches with Lemon and Herbs from Healthy Delicious
- Grilled Flank Steak with Chimichurri Sauce (Gluten-Free) from The Heritage Cook
Side Dishes
- Mexican Chopped Salad with Cilantro Vinaigrette from That Skinny Chick Can Bake
- Mexican Green Goddess Pasta Salad from Pastry Chef Online
Dessert
- Rosemary Lemon Shortbread Cookies from Creative Culinary