If you’ve ever dreamed of a side dish that’s crispy, bright, and bursting with that irresistible combination of herbaceous and citrusy flavors, you’re in for a treat. This Rosemary Straw Potatoes with Lemon Salt Recipe is a simple yet stunning way to elevate humble potatoes into something truly special. The crispiness of the thinly julienned potatoes perfectly balances the aromatic punch of fresh rosemary and the zesty brightness of lemon salt, creating a dish that’s addictive from the very first bite. Whether you’re serving it alongside your favorite main or enjoying it as a snack, these potatoes promise unforgettable flavor and texture in every mouthful.
Ingredients You’ll Need
This recipe shines because it uses just a few simple ingredients, each chosen to bring out the best in every crispy straw of potato. The rosemary and lemon salt add layers of fresh, vibrant flavor, while the potatoes provide that golden, crunchy foundation you’ll love.
- Zest of one lemon: Adds a refreshing citrus aroma and brightness that lifts the entire dish.
- 4 tablespoons sea salt: Essential for seasoning and brings out the natural flavors of the potatoes and lemon zest.
- Sunflower oil (or a mix of canola and vegetable oil): Perfect for deep-frying because of its high smoke point and neutral flavor.
- 1 3/4 lb. potatoes, julienned (Yukon Gold, unpeeled): Yukon Gold potatoes provide a creamy interior with a naturally buttery flavor and crispy edges when fried thinly.
- Few sprigs of rosemary: Infuses the potatoes with an earthy, pine-like fragrance that complements the lemon salt perfectly.
How to Make Rosemary Straw Potatoes with Lemon Salt Recipe
Step 1: Prepare the Lemon Salt
The foundation of this dish is the zesty lemon salt, which packs a flavorful punch with just two ingredients. Using a mortar and pestle, grind the lemon zest with the sea salt until the mixture is finely combined. This process releases the oils in the lemon zest, making sure each granule of salt is infused with that bright citrus flavor. For even better flavor, let the mixture dry for a couple of hours before using it. It’s a simple step that really makes a difference!
Step 2: Heat the Oil
For the crispiest potatoes, heat 2 to 3 inches of oil in a deep pan to about 350°F. Using the right temperature is key—too cool, and the potatoes absorb too much oil; too hot, and they could burn before cooking through. Sunflower oil or a blend of canola and vegetable oil works beautifully here because they have high smoke points and neutral flavors that won’t overpower the rosemary and lemon.
Step 3: Fry the Potatoes with Rosemary
Patting the julienned potatoes dry removes excess moisture, which is fundamental to getting that coveted crunch. Fry the potatoes in batches; overcrowding the pan will drop the temperature and result in soggy potatoes. During the last 30 seconds of frying, add the fresh rosemary sprigs to the oil so they release their fragrant oils, subtly infusing the potatoes with piney, herby notes.
Step 4: Drain and Season
Once golden brown and irresistibly crisp, transfer the potatoes onto a rack or paper towels to drain off excess oil. While still hot, sprinkle generously with your fragrant lemon salt. This finishing touch ensures every bite is perfectly seasoned and bursting with that bright, herbal goodness you came for.
How to Serve Rosemary Straw Potatoes with Lemon Salt Recipe
Garnishes
To add a bit of finesse to your presentation, consider a light sprinkle of finely chopped fresh rosemary on top along with a few lemon zest strands. A little cracked black pepper can add subtle warmth, and if you’re feeling adventurous, a dusting of smoked paprika lends a mild smokiness that contrasts beautifully with the lemon salt.
Side Dishes
These Rosemary Straw Potatoes with Lemon Salt Recipe pair wonderfully with a wide range of dishes. Serve alongside juicy grilled chicken or steak for a classic combo. They’re fantastic with seafood like baked salmon or crispy fish for a bright, fresh twist. For a vegetarian option, try them with a hearty salad or roasted veggies to bring a variety of textures and flavors to your plate.
Creative Ways to Present
Looking to impress your guests? Serve the potatoes in individual small cast iron skillets or rustic bowls lined with parchment paper for a casual yet chic vibe. You can also pile them in a cone-shaped parchment paper for a fun, street-food style presentation that invites everyone to dig in together. A drizzle of garlic aioli or lemon-infused mayo on the side makes a delightful dipping sauce to elevate the experience even more.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s often unlikely!), store them in an airtight container in the refrigerator for up to 2 days. To keep as much crispness as possible, avoid covering them with anything moist or heavy.
Freezing
Freezing fried potatoes isn’t the best option as they tend to lose their delightful crunch once thawed. It’s better to prepare the potatoes fresh whenever you want to enjoy them at their very best.
Reheating
To bring leftover Rosemary Straw Potatoes with Lemon Salt Recipe back to life, reheat them in a hot oven or air fryer rather than the microwave. This method revives the crisp exterior and warms the potatoes evenly without making them soggy.
FAQs
Can I use other potato varieties for this recipe?
Absolutely! Yukon Gold is preferred for its balance of creaminess and crispiness, but russets or red potatoes work well too. Just make sure to julienne and dry them thoroughly.
Is it necessary to use fresh rosemary, or can I use dried?
Fresh rosemary is best for frying because it imparts a vibrant aroma and flavor, but if dried is all you have, sprinkle a small amount over the potatoes after frying.
Can I make the lemon salt ahead of time?
Yes! Making lemon salt in advance actually deepens its flavor. Store it in an airtight container for up to two weeks.
What’s the best way to get the potatoes extra crispy?
Drying the julienned potatoes thoroughly before frying and frying them in batches at the correct temperature are the most important tips for achieving maximum crispiness.
Can I bake the potatoes instead of frying them?
You can bake them for a healthier alternative, but expect a slightly different texture—baked potatoes won’t be as crispy as the classic fried version.
Final Thoughts
The Rosemary Straw Potatoes with Lemon Salt Recipe is one of those dishes you’ll find yourself making again and again because it’s just that good. It’s easy to prepare, transforms simple ingredients into something special, and makes every meal feel a little more festive. Give this recipe a go, and prepare to impress yourself and anyone lucky enough to share your plate. Crispy, bright, and utterly delicious potatoes are just a few simple steps away!
Print
Rosemary Straw Potatoes with Lemon Salt Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
Crispy and fragrant Rosemary Straw Potatoes with zesty Lemon Salt offer a delicious twist on classic French fries. These golden, julienned Yukon Gold potatoes are deep-fried to perfection with fresh rosemary added for an herby aroma and finished with a homemade lemon-infused sea salt that brightens every bite. Perfect as a snack or side dish, they serve four and combine simple ingredients for a flavorful treat.
Ingredients
Seasoning
- Zest of one lemon
- 4 tablespoons sea salt (adjust to taste)
Potatoes
- 1 3/4 lb. Yukon Gold potatoes, julienned with skin on
- Few sprigs of fresh rosemary
Oil
- Sunflower oil or a mix of canola and vegetable oil (enough for deep frying, about 2-3 inches in depth)
Instructions
- Prepare Lemon Salt: Using a mortar and pestle, grind together the lemon zest and sea salt until you achieve a fine, aromatic mixture. Set aside or let it dry for a couple of hours to enhance the texture and flavor.
- Heat the Oil: Pour 2-3 inches of sunflower oil (or your chosen oil mix) into a deep pan and heat it to 350°F (about 175°C), ensuring it reaches the proper frying temperature for crispiness.
- Fry the Potatoes: Thoroughly pat dry the julienned Yukon Gold potatoes to remove excess moisture. Fry the potatoes in batches to avoid overcrowding, cooking each batch until they are golden brown and crispy. During the last 30 seconds of frying each batch, add a few sprigs of rosemary to the oil to infuse the fries with its fragrant flavor.
- Drain and Season: Remove the fried potatoes with a slotted spoon and drain them on paper towels to remove excess oil. Immediately sprinkle the freshly made lemon salt seasoning over the hot potatoes for maximum flavor impact. Serve hot and enjoy!
Notes
- Use unpeeled Yukon Gold potatoes for added texture and nutrition.
- Patting the potatoes dry before frying is essential for achieving crispiness and avoiding oil splatter.
- Adjust the amount of salt to your taste preference.
- Be sure to monitor oil temperature with a thermometer for optimal frying results.
- Letting the lemon salt dry enhances its texture, but it can be used immediately if preferred.
