Description
Crispy and flavorful Rosemary Straw Potatoes coated with a zesty homemade Lemon Salt. These golden fries are perfectly seasoned with fresh rosemary and bright lemon zest, offering a delightful twist on classic fried potatoes. Ideal as a side dish or a tasty snack, this recipe brings a fresh citrus note to crispy, golden fries.
Ingredients
Scale
Lemon Salt
- Zest of one lemon
- 4 tablespoons sea salt (adjust to taste)
Potatoes
- 1 3/4 lb. Yukon Gold potatoes, julienned and unpeeled
- Sunflower oil or a mix of canola and vegetable oil (for frying, about 2-3 inches deep)
- Few sprigs of fresh rosemary
Instructions
- Make the Lemon Salt: Using a mortar and pestle, grind the lemon zest and sea salt together until you achieve a fine, combined mixture. You can use it immediately or allow it to dry for a couple of hours to enhance the flavor.
- Heat the Oil: Pour 2-3 inches of sunflower oil into a deep pan or skillet and heat it to 350°F (175°C) to prepare for frying the potatoes. Use a thermometer for accuracy.
- Fry the Potatoes: Pat the julienned potatoes dry with a clean kitchen towel or paper towels to remove excess moisture. Fry the potatoes in batches to avoid overcrowding the pan. Fry until the potatoes turn golden brown and crisp, which usually takes several minutes. Add the rosemary sprigs into the oil during the last 30 seconds of frying to infuse the oil and potatoes with aromatic rosemary flavor.
- Season and Serve: Use a slotted spoon to remove the fried potatoes and rosemary from the oil and drain them on paper towels to remove excess oil. Immediately sprinkle the hot fried potatoes evenly with the prepared lemon salt to coat them with a bright, tangy seasoning. Serve hot for the best taste and texture.
Notes
- Ensure potatoes are well dried before frying to prevent oil splatter and achieve crispiness.
- Adjust the amount of lemon salt to your taste preference; you can add extra zest for more citrus flavor.
- Use fresh rosemary sprigs for the best aromatic infusion.
- Frying temperature should be maintained around 350°F to ensure potatoes cook evenly and don’t absorb excess oil.
- Leftover lemon salt can be stored in an airtight container for future use.
