Description
Rosemary Straw Potatoes with Lemon Salt are crispy, golden matchstick-style fries infused with the aromatic flavors of fresh rosemary and bright lemon zest. Perfect as a side dish or a sophisticated topping for steaks and burgers, these fries are double-fried for extra crunch and seasoned with sea salt and a hint of black pepper for a refreshing twist on classic fried potatoes.
Ingredients
Scale
Potatoes
- 2 large Russet potatoes, peeled
Seasoning & Frying
- Vegetable oil, for frying (2-3 inches deep)
- 1 tablespoon fresh rosemary, finely chopped
- Zest of 1 lemon
- 1 teaspoon sea salt (or to taste)
- Freshly ground black pepper (optional)
Instructions
- Prepare Potatoes: Using a mandoline or a julienne peeler, cut the peeled potatoes into fine matchstick strips resembling straw. Place the cut potatoes in a bowl of cold water and soak for 10–15 minutes to remove excess starch, which helps achieve a crispier texture.
- Dry Potatoes: Drain the potato strips thoroughly and pat them very dry using paper towels or a clean kitchen towel to prevent oil splatters and ensure even frying.
- Heat Oil: Heat 2–3 inches of vegetable oil in a deep pan or skillet over medium-high heat until it reaches 350°F (175°C), suitable for frying the potato straws.
- Fry Potatoes: Fry the potatoes in small batches to avoid overcrowding the pan. Cook each batch for 3–4 minutes, stirring occasionally, until the potatoes turn golden brown and crispy.
- Drain and Season: Use a slotted spoon to transfer the fried potatoes onto a paper towel-lined plate to remove excess oil. While still hot, immediately season with chopped rosemary, lemon zest, and sea salt. Optionally, add freshly ground black pepper for extra flavor.
- Repeat and Serve: Repeat the frying and seasoning process with the remaining potato strips. Serve the Rosemary Straw Potatoes hot as a delicious and aromatic side dish or as a garnish.
Notes
- For extra crispiness, you can double-fry the potatoes: first fry at 325°F until the potatoes are soft and pale, then fry again at 375°F until golden brown.
- These potatoes make a great side dish or an elegant topping for steaks, burgers, or sandwiches.
- Adjust salt to taste depending on preference.
- Use fresh rosemary for the best aromatic flavor.
