Description
Crispy rosemary-infused straw potatoes seasoned with a zesty homemade lemon salt, perfect as a flavorful side dish or snack. This easy recipe combines the fresh aroma of rosemary with a bright lemon twist, delivering a delightful balance of flavors in every bite.
Ingredients
Scale
Lemon Salt
- Zest of one lemon
- 4 tablespoons sea salt (adjust to taste)
Frying
- Sunflower oil (or a mix of canola and vegetable oil), enough for deep frying (2-3 inches)
- 1 3/4 lb. Yukon Gold potatoes, julienned (unpeeled)
- Few sprigs of fresh rosemary
Instructions
- Make the Lemon Salt: In a mortar and pestle, grind the lemon zest and sea salt together until the mixture becomes fine and well combined. Set it aside or leave it to dry for a couple of hours to intensify the flavors.
- Heat Oil: Pour 2-3 inches of oil into a deep pan and heat it to 350°F (175°C) to prepare for deep frying the potatoes.
- Fry Potatoes: Pat the julienned potatoes dry with a clean kitchen towel to remove excess moisture. Fry them in batches in the hot oil until they turn golden brown and crisp. Add the rosemary sprigs into the oil during the last 30 seconds of frying to infuse aroma and flavor.
- Season and Serve: Once fried, drain the potatoes on paper towels to remove excess oil. While still hot, sprinkle generously with the prepared lemon salt and serve immediately for the best texture and taste.
Notes
- Use Yukon Gold potatoes for their creamy texture and excellent frying quality.
- Ensure potatoes are completely dry before frying to avoid oil splatter and soggy fries.
- Adjust the amount of lemon salt according to your taste preference.
- Fresh rosemary imparts a fragrant aroma, but you can substitute with dried rosemary if fresh is unavailable.
- Maintain oil temperature at 350°F for optimal crispiness and to prevent greasiness.
