If you’re searching for a dish that’s bursting with fresh, vibrant flavors and crispy, golden perfection, look no further than the Rosemary Straw Potatoes with Lemon Salt Recipe. This delightful recipe transforms simple potatoes into irresistible thin sticks that are fried to a perfect crunch, infused with the aromatic essence of rosemary, and elevated by a zesty lemon salt seasoning. It’s the kind of side dish that feels both indulgent and bright, perfect for dazzling guests or simply upgrading your weeknight dinners with something extraordinary.
Ingredients You’ll Need
The charm of the Rosemary Straw Potatoes with Lemon Salt Recipe truly lies in the simplicity and quality of each ingredient. Every component plays a vital role, from the crispiness of the julienned potatoes to the refreshing brightness brought by lemon zest, creating a perfect harmony of flavors and textures.
- Lemon zest: Adds a fresh, citrus aroma that brightens the dish beautifully.
- Sea salt: Enhances flavor and, when infused with lemon, gives the potatoes a unique twist.
- Sunflower oil (or canola/vegetable oil mix): Essential for frying the potatoes to golden crisp perfection without overpowering their natural taste.
- Potatoes (Yukon Gold preferred): Their waxy texture holds up well in frying, resulting in crispy yet tender straw potatoes.
- Rosemary sprigs: Infuse the oil with herbal notes for deeper flavor complexity.
How to Make Rosemary Straw Potatoes with Lemon Salt Recipe
Step 1: Prepare the Lemon Salt
Begin by zesting one lemon, making sure to capture only the vibrant yellow skin without any bitter white pith beneath. Combine this zest with sea salt in a mortar and pestle and grind until the salt is fine and completely infused with the citrus oils. This lemon salt will be your flavor star, adding a lively, tangy punch that complements the crisp potatoes perfectly. You can use it right away or let it dry for a few hours to intensify the infusion.
Step 2: Heat the Oil
Deep frying is crucial for that delicate crunch, so fill a sturdy pan with 2 to 3 inches of sunflower oil and heat it to about 350°F. A simple test to know if the oil is hot enough is to drop a small piece of potato in: it should bubble and rise quickly to the surface, turning golden brown. The right temperature means your potatoes will crisp perfectly without soaking up too much oil.
Step 3: Prepare the Potatoes
Next, julienne your potatoes into matchstick-thin pieces, either peeled or unpeeled for a rustic touch. It’s important to thoroughly pat the potatoes dry with paper towels to remove excess moisture and starch — this step helps prevent sogginess and promotes crispiness when frying.
Step 4: Fry the Potatoes
Fry the potatoes in small batches for about 1 to 2 minutes each until they turn a beautiful golden brown and become irresistibly crisp. Avoid overcrowding the pan which can lower the oil temperature and cause soggy fries. Remove each batch with a slotted spoon or spider strainer and let them drain on paper towels to shed excess oil.
Step 5: Add the Rosemary
During the very last 30 seconds of frying your final batch, toss in a few sprigs of rosemary. As the hot oil infuses the herb, the aroma becomes almost intoxicating. Skim out the rosemary sprigs and let them drain alongside the potatoes. These little herbal nuggets add a punch of flavor and a lovely fragrant touch to the dish.
Step 6: Season with Lemon Salt
The final flourish is to immediately toss the piping hot potatoes and rosemary together with the lemon salt. This ensures every crisp straw potato is coated in that zesty seasoning, creating an unforgettable bite that is tangy, savory, and herbaceous all at once.
How to Serve Rosemary Straw Potatoes with Lemon Salt Recipe
Garnishes
To make these potatoes even more special, sprinkle a few fresh rosemary leaves on top or add a light dusting of freshly grated Parmesan cheese for a salty, cheesy counterpoint. A drizzle of garlic-infused oil or a squeeze of extra lemon juice right before serving can also boost the flavors and presentation.
Side Dishes
Rosemary Straw Potatoes with Lemon Salt Recipe shine when paired with rich, savory mains. They make an excellent companion to a juicy blue cheese burger, roast chicken, or grilled steak. Their crispy texture and brightness are also wonderful alongside creamy dips or hearty sandwiches, turning simple meals into memorable feasts.
Creative Ways to Present
For gatherings, consider serving these potatoes in individual small cups or cones lined with parchment paper for an effortless grab-and-go vibe. Alternatively, scatter them over a bed of fresh greens for a warm, crunchy salad or layer them as a crunchy topping over baked macaroni and cheese to add textural contrast and zing.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep them in an airtight container in the refrigerator for up to two days. To maintain as much crispness as possible, separate the potatoes from herbs if you can, as moisture from the rosemary can soften the fries over time.
Freezing
Because these potatoes are best fresh, freezing is not ideal. If you want to prepare in advance, it’s better to julienne your potatoes ahead of time and store them submerged in cold water in the fridge. Then dry well and fry just before serving to get that perfect crunch.
Reheating
To reheat without losing the crispy texture, spread the leftover potatoes on a baking sheet and warm them in a preheated oven at 400°F for about 10 minutes. Avoid the microwave, which will make the potatoes soggy and limp.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! While Yukon Gold potatoes work wonderfully due to their balance of waxiness and starch, you can also try Russets for a fluffier interior, though they may be a bit more delicate when frying.
Is it necessary to use lemon salt, or can I just use regular salt?
You can use regular sea salt, but the lemon salt brings a unique citrus brightness that elevates the whole dish. It’s simple to make and definitely worth the extra step.
Can I bake the potatoes instead of frying them?
While baking is a healthier option, it won’t achieve the same level of crispiness as frying. If you want to bake, toss the potatoes with oil and roast at a high temperature, but keep in mind the texture will differ.
How important is the rosemary in this recipe?
Rosemary is key for adding an aromatic layer that complements the potatoes and lemon salt. It’s worth including for that herbal depth, but if you’re not a fan, you can omit it or experiment with other herbs like thyme.
Can the lemon salt be stored for later use?
Definitely! The lemon salt can be stored in an airtight container for weeks and is a fantastic seasoning for many dishes beyond these potatoes.
Final Thoughts
You really can’t go wrong with the Rosemary Straw Potatoes with Lemon Salt Recipe — it’s a harmonious blend of crisp texture, fresh herbal aroma, and lively citrus seasoning that feels like a little celebration in every bite. Whether you’re making a special meal or simply craving some extraordinary fries, this recipe is sure to become a beloved favorite in your kitchen. Give it a try and watch it bring smiles to the table every time.
Print
Rosemary Straw Potatoes with Lemon Salt Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt is a deliciously crispy and aromatic fried potato dish infused with fragrant rosemary and bright lemon salt, perfect as a flavorful snack or a side dish to complement burgers or grilled meals.
Ingredients
Lemon Salt
- Zest of 1 lemon
- 4 tablespoons sea salt (reduce to 3 tablespoons if preferred)
Potatoes
- Sunflower oil or a mix of canola and vegetable oil for frying (enough to fill 2-3 inches in a deep pan)
- 1 ¾ lb. Yukon Gold potatoes, peeled or unpeeled, julienned
- A few sprigs of fresh rosemary
Instructions
- Prepare the Lemon Salt: In a mortar and pestle, combine the lemon zest and sea salt. Grind until the salt is fine and fully infused with the lemon aroma. You can use the lemon salt immediately or let it dry for a few hours before storing.
- Heat the Oil: Pour 2-3 inches of oil into a deep, sturdy pan. Heat the oil to 350°F (about 175°C). To test the temperature, drop a piece of potato into the oil — when it rises and turns golden brown, the oil is ready for frying.
- Prepare the Potatoes: Pat the julienned potatoes dry thoroughly with paper towels to remove excess moisture and starch. This step ensures crispy fries.
- Fry the Potatoes: Fry the potatoes in small batches to avoid overcrowding. Fry for 1-2 minutes or until they are golden brown and crisp. Remove each batch using a slotted spoon or spider strainer and drain on paper towels to remove excess oil.
- Add the Rosemary: During the last 30 seconds of frying the final batch, add a few sprigs of rosemary to the oil. Fry until the rosemary becomes fragrant, then remove and drain.
- Season with Lemon Salt: Immediately toss the hot fried potatoes and rosemary with the prepared lemon salt, ensuring the seasoning coats the potatoes evenly while they are still warm.
- Serve: Serve the rosemary straw potatoes warm as a snack or alongside dishes like a blue cheese burger for an extra burst of flavor.
Notes
- Use Yukon Gold potatoes for their creamy texture and excellent frying qualities.
- Ensure potatoes are thoroughly dried before frying to avoid oil splatter and soggy fries.
- Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
- The lemon salt can be stored in an airtight container once dried for future use.
- Adjust the amount of salt according to your taste preference.
- Sunflower oil or a neutral oil with a high smoke point is best for deep frying.
- Fresh rosemary sprigs add a wonderful aroma; you can experiment with other herbs if desired.
