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
Scale
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.
