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
Scale
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.
