Buvette's Rosemary Potato Chips

All week long Jody Williams, the chef at New York's beloved Buvette restaurant, will be sharing recipes from her new book, Buvette: The Pleasure of Good Food. Follow along to win one of five copies we're giving away -- and to add a little more Paris into your life.

Today: The humble potato chip gets all dressed up with rosemary and flaky salt.

I can’t imagine a more desired food than a potato chip. As the saying goes, “you can’t have just one.” I like to serve potato chips in silver bowls, or even on silver pedestals, noting the extraordinary potential of one of the most ordinary of foods.

Keep in mind that the potatoes in this recipe must soak for at least 20 minutes before frying, but they can sit that way for up to a day, so do slice them ahead of time and plan ahead.

Rosemary Potato Chips

Serves 4

1 teaspoon very finely chopped fresh rosemary leaves
1 teaspoon coarse salt
2 russet potatoes, peeled
Oil, for frying (corn, peanut, vegetable, canola, or grapeseed oil all work well)

See the full recipe (and save and print it) here.

We're giving away a copy of Buvette a day! To enter to win today's copy, tell us in the comments: How do you dress up your chips? We'll pick five winners at random this Friday, April 25th!

Photo by Gentl & Hyers. Excerpted from the book BUVETTE by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand Central Publishing. All rights reserved.