Slice the potatoes into thin discs and place on paper towels to absorb any moisture.
Heat a large cast iron frying pan with about ¼ - ½ inch of cooking oil.
Add one or two fresh rosemary stems to the heated oil.
Place the discs in the heated infused oil and allow to get a beautiful golden color, carefully turning over once so both sides are golden. This should take about 3 – 2 minutes per side.
Place on a plate prepared with paper towels and grind fresh sea salt and fresh ground black pepper on the chips.