Patatine al Rosmarino

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's perfect pairing for Doladira featured in the Premium Case for August 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Patatine al Rosmarino
Rosemary & Lemon Kettle Chips 

Serves 4

You Will Need

• Mandoline slicer

• Large pot

• Dutch oven or deep fryer

• Spider or slotted spoon

• Paper towels

Ingredients

Chips

• 1 lb (450g) russet potatoes

• 2 qt (2L) canola or peanut oil, for frying

Rosemary, Lemon & Garlic Salt

• 2 Tbsp flaky sea salt

• 1 Tbsp fresh rosemary leaves

• 1 tsp lemon zest

• ½ small garlic clove

Instructions

1. Using a mandoline, slice the potatoes ⅛ inch (3 mm) thick. Rinse thoroughly under cold running water until the water runs clear, then keep the slices submerged in cold water and ice until ready to cook.

2. Heat the oil to 325°F (163°C) in a Dutch oven or deep fryer.

3. Strain and Dry thoroughly.

4. Fry the potatoes in small batches, stirring frequently to prevent sticking, until the bubbling completely stops and the chips are crisp and light golden, about 6-8  minutes depending on size and thickness.

5. Transfer the chips to paper towels to drain while frying the remaining batches.

6. Make the rosemary salt: Combine the sea salt, rosemary, lemon zest, and garlic in a food processor or spice grinder. Blitz until the rosemary and garlic are finely incorporated into the salt.

7. While the chips are still warm, season generously with the rosemary, lemon, and garlic salt, tossing to coat evenly. Serve immediately or cool completely before storing in an airtight container.