Get ready for a side dish that always makes people reach for seconds—the Rosemary Straw Potatoes with Lemon Salt Recipe. Imagine the crispiest matchstick potatoes, fresh out of the fryer, still hot and shimmering, dusted lavishly with an aromatic blend of rosemary and zesty lemon salt. Every bite is light, crunchy, and bursting with flavor from the fresh herbs and that little kick of citrus. Whether you serve them alongside a juicy roast chicken, a cozy burger, or enjoy them as an irresistible snack, this dish captures the magic of elevating humble potatoes into something unforgettable.

Rosemary Straw Potatoes with Lemon Salt Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Rosemary Straw Potatoes with Lemon Salt Recipe lies in its simplicity. Every ingredient has a purpose—bringing vibrant flavor, perfect crunch, or just the right saltiness. Make sure you use the freshest ingredients you can find for the best results!

Russet potatoes (2 large, peeled): Their starchy nature makes for super crisp, golden fries every time.
Vegetable oil (for frying): Neutral in flavor and perfect for high-heat frying to turn those potatoes irresistibly crispy.
Fresh rosemary (1 tablespoon, finely chopped): Adds an earthy, fragrant note that pairs perfectly with potatoes and turns simple fries into something special.
Lemon zest (from 1 lemon): Brings in a bright citrus zing that really wakes up your taste buds and balances the richness of fried potatoes.
Kosher salt (1 teaspoon): The ideal salt for sprinkling, as it clings nicely and brings out the best in every flavor.
Black pepper (1/4 teaspoon, optional): A hint of pepper can add just a touch of heat and depth, but it’s only if you’re feeling a little adventurous.

How to Make Rosemary Straw Potatoes with Lemon Salt Recipe

Step 1: Prep and Soak the Potatoes

Start by peeling your russet potatoes. Using a mandoline or a very sharp knife, slice them into matchstick-sized strips—aiming for even thickness so they fry up at the same time. Once cut, drop them into a bowl of cold water and let them soak for 20 to 30 minutes. This simple step draws out excess starch, meaning crispier straws and less clumping in the fryer. Don’t skip it!

Step 2: Mix the Rosemary Lemon Salt

While your potatoes are soaking, you can make your custom seasoning. In a small bowl, mix together the finely chopped rosemary, lemon zest, kosher salt, and black pepper (if you like a little spice). The result smells amazing and will be ready to shower over your hot potatoes later.

Step 3: Dry the Potatoes Thoroughly

After soaking, drain the potatoes and lay them out on paper towels. Pat them as dry as possible. Getting rid of all that moisture is critical for maximum crispiness and also keeps the oil from sputtering. If you have a kitchen towel, use that for extra absorbency.

Step 4: Fry the Potato Straws

Fill a large skillet or heavy-bottomed pot with 2–3 inches of vegetable oil and heat it to 350°F. Working in batches (so you don’t overcrowd the pan), add the potato straws and fry for 2–3 minutes. Stir gently as they cook so each strand is separated, and you end up with airy, golden threads. Once crispy, use a slotted spoon to remove them and let them drain on a paper towel-lined plate.

Step 5: Toss with Rosemary Lemon Salt

While the potatoes are still hot (this is important!), shower them generously with the rosemary lemon salt you made earlier. The heat will help the flavors stick and bloom, transforming the potatoes from simple fries to an utterly gourmet experience. Serve immediately and watch them disappear.

How to Serve Rosemary Straw Potatoes with Lemon Salt Recipe

Garnishes

A sprinkling of extra chopped rosemary or a touch more grated lemon zest just before serving enhances the aroma and makes your platter look extra vibrant. For a little drama, finish with a few sea salt flakes and even a hint of cracked black pepper for contrast.

Side Dishes

These straw potatoes are as versatile as they come. Serve them alongside grilled meats, burgers, or a tender roast chicken. They’re wonderful next to a bright green salad or as a fun contrast to creamy cole slaw. I love them as a topping for steak, nestled on top just before serving.

Creative Ways to Present

Pile the straws high in a parchment paper cone for a bistro-style snack, or use them to top soups, stews, or creamy dips for a crunchy twist. They’re also stunning as a nest for poached eggs or as a crunchy base for smoked salmon and crème fraîche. The possibilities are truly endless!

Make Ahead and Storage

Storing Leftovers

Let leftover straw potatoes cool completely, then transfer them to an airtight container. They’ll stay crispest for a day at room temperature, though some of the crunch will fade. For longer storage, keep in the fridge, but be ready for a softer texture.

Freezing

While fresh is always best, you can freeze these potatoes! Lay cooled fries out in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. They’ll keep for up to a month—just note they might not be quite as crisp as when freshly made.

Reheating

To restore crispiness, spread the potatoes on a baking sheet and reheat in a 400°F oven for about 5–7 minutes, shaking the tray halfway through. Avoid microwaving if possible—it makes them soggy.

FAQs

Can I use a different type Side Dish

Russet potatoes are perfect for this Rosemary Straw Potatoes with Lemon Salt Recipe because they’re high in starch and get super crisp, but Yukon Golds will work for a more buttery flavor and slightly softer bite.

Is it possible to bake instead of fry?

While deep frying gives the best crunch, you can try baking: toss the matchsticks with a little oil, spread them thin on a baking sheet, and roast at 425°F, flipping halfway through, until golden and crisp.

How can I avoid the potatoes sticking together?

Soaking and thoroughly drying the potatoes helps a ton. Also, fry in small batches and keep stirring to separate the strands as they cook so you end up with individual crispy pieces.

Can I prep anything ahead of time?

Absolutely! The rosemary lemon salt blend can be mixed up to a week in advance and stored in an airtight container, and you can even pre-cut the potatoes and keep them covered in water in the fridge for up to 4 hours before frying.

What oil works best for frying?

Choose a neutral, high-heat oil like vegetable, canola, or peanut oil. These oils won’t impart any strong flavors and are ideal for achieving a shatteringly crisp exterior on your straw potatoes.

Final Thoughts

If you’re ready to fall in love with potatoes all over again, give this Rosemary Straw Potatoes with Lemon Salt Recipe a go! It’s seriously fun, always impressive, and never fails to liven up any meal. You—and your table—deserve this deliciousness!

Rosemary Straw Potatoes with Lemon Salt Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Rosemary Straw Potatoes with Lemon Salt are a delightful twist on classic fries. Thinly sliced potatoes are fried to crispy perfection and seasoned with a zesty blend of rosemary, lemon zest, and salt. Perfect as a side dish or a tasty snack.

Ingredients

Scale

Potatoes:

2 large russet potatoes (peeled)

For Frying:

Vegetable oil

Seasoning:

1 tablespoon finely chopped fresh rosemary
Zest of 1 lemon
1 teaspoon kosher salt
1/4 teaspoon black pepper (optional)

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Instructions

Slice the Potatoes: Use a mandoline or knife to cut potatoes into thin matchstick strips. Soak in cold water for 20–30 minutes, then pat dry.
Prepare Seasoning: Mix lemon zest, salt, rosemary, and pepper in a bowl.
Fry the Potatoes: Heat oil to 350°F, fry potatoes until golden. Drain and sprinkle with seasoning.
Serve: Enjoy warm as a side or snack.