If you love crispy, flavorful potatoes that make your taste buds dance, then the Rosemary Straw Potatoes with Lemon Salt Recipe is a must-try. This dish takes simple julienned potatoes and transforms them with the aromatic punch of fresh rosemary and the bright zing of lemon salt. Every bite offers a perfect balance of crisp texture, herbal earthiness, and citrusy freshness that elevates what might otherwise be ordinary fries into an unforgettable side or snack. Once you master this recipe, it will quickly become a favorite to impress family and friends with minimal fuss but maximum flavor.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a crucial role in delivering the perfect combo of crispiness, flavor depth, and that eye-catching golden hue. The magic lies in how these humble components come together to create a harmonious, mouthwatering dish.
- Lemon zest of one lemon: provides a bright, citrusy aroma that cuts through the richness of the potatoes.
- 4 tablespoons sea salt: enhances every bite while combining with lemon zest to create that signature lemon salt finishing touch.
- Sunflower oil (or a mix of canola and vegetable oil): perfect for deep frying due to its high smoke point and neutral flavor.
- 1 3/4 lb. potatoes, julienned (Yukon Gold, unpeeled): these tender, buttery potatoes crisp beautifully when fried and retain lovely texture.
- Few sprigs of rosemary: infuses the potatoes with a fragrant, piney herbal note that complements the lemon salt.
How to Make Rosemary Straw Potatoes with Lemon Salt Recipe
Step 1: Prepare the Lemon Salt
Start by zesting a fresh lemon and combining the zest with sea salt in a mortar and pestle. Grind them together until you get a fine, fragrant mixture. If you have time, let this blend dry for a couple of hours to intensify the flavors, which will really make your potatoes pop.
Step 2: Heat the Oil
Pour 2 to 3 inches of sunflower oil into a deep pan and heat it to 350°F. This temperature is ideal for creating that crisp, golden exterior on the potatoes without them soaking up too much oil, giving you perfectly fried results every time.
Step 3: Fry the Julienne Potatoes
Dry your julienned potatoes thoroughly with a towel to avoid oil splatters. Fry them in small batches in the hot oil until they turn a beautiful golden brown and achieve a satisfying crunch. Toss in the rosemary in the last 30 seconds to release its aromatic oils into the potatoes.
Step 4: Drain and Season
Remove the potatoes and rosemary from the oil and drain on paper towels. While still hot, sprinkle generously with your freshly made lemon salt. Serve immediately to enjoy every crisp, flavorful bite.
How to Serve Rosemary Straw Potatoes with Lemon Salt Recipe
Garnishes
Elevate your presentation by adding a few fresh rosemary sprigs or a light dusting of extra lemon zest on top. These garnishes don’t just look beautiful, they boost the aromatic punch and fresh flavor, making the dish irresistible.
Side Dishes
These potatoes pair wonderfully with grilled meats like steak or chicken, roasted vegetables, or a fresh green salad. Their zesty herbal notes provide a fresh contrast to rich, hearty mains, making them a versatile side that fits into many meals.
Creative Ways to Present
Try serving these potatoes stacked neatly in a small wire basket lined with parchment paper for a restaurant-style feel. Or arrange them as a crisp “fries” tower around a small ramekin of aioli or garlic dip for a fun, shareable appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container once fully cooled. They will keep well in the refrigerator for up to 2 days. Keep in mind the potatoes may lose some crispness but the vibrant flavors will still shine through.
Freezing
While these potatoes are best enjoyed fresh, you can freeze the raw julienned potatoes by blanching them briefly, drying completely, and freezing in a single layer. Fry directly from frozen when ready. It’s best not to freeze the finished fried potatoes, as the texture degrades on thawing.
Reheating
To revive leftover potatoes, pop them in a hot oven or air fryer for a few minutes to regain crispness. Avoid microwaving if you want to maintain that delightful crunchy texture.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Yukon Gold potatoes work beautifully for their buttery flavor and texture, russets or red potatoes can also be used. Just be sure to keep the potatoes julienned uniformly for even frying.
Is there a substitute for sea salt in the lemon salt mixture?
You can use kosher salt or flaky salt as a substitute, though sea salt has a nice balance of texture and flavor that complements the lemon zest especially well.
Can I bake these potatoes instead of frying?
You can bake the julienned potatoes tossed with oil and rosemary, then sprinkle with lemon salt after baking. However, they won’t have the same deep crispiness that frying provides.
How important is the fresh rosemary in this recipe?
Fresh rosemary is key—it releases fragrant oils during frying that infuse the potatoes with a wonderful herbal aroma. Dried rosemary won’t give the same fresh, vibrant flavor.
Can I make the lemon salt mixture ahead of time?
Yes! Making the lemon salt in advance allows the flavors to meld beautifully and gives you one less step on cooking day. Just store it in an airtight container once dried completely.
Final Thoughts
This Rosemary Straw Potatoes with Lemon Salt Recipe is a true crowd-pleaser that brings excitement to the humble potato. Its simple ingredients, combined with a few easy steps, create something special that’s hard to resist. Whether served as a side, snack, or appetizer, these crispy, fragrant potatoes will have everyone asking for seconds. Give it a try, and get ready to add a new favorite to your culinary repertoire!
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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 rosemary straw potatoes seasoned with a zesty lemon salt, perfect as a flavorful side dish or snack. These golden julienned potatoes are deep-fried to perfection with fragrant rosemary and finished with a bright citrus salt for a delicious twist.
Ingredients
Lemon Salt
- Zest of one lemon
- 4 tablespoons sea salt (adjust to taste)
Potatoes
- 1 3/4 lb. potatoes, julienned (Yukon Gold, unpeeled)
- Sunflower oil (or a mix of canola and vegetable oil) for frying
- Few sprigs of rosemary
Instructions
- Prepare Lemon Salt: In a mortar and pestle, grind the lemon zest and sea salt together until fine. Set aside or allow the mixture to dry for a couple of hours to enhance flavor and texture.
- Heat Oil: Pour 2-3 inches of oil into a deep pan and heat it to 350°F (175°C), suitable for deep frying. Use a thermometer for accurate temperature.
- Fry Potatoes: Pat the julienned potatoes dry with paper towels to remove excess moisture. Fry the potatoes in batches to avoid overcrowding, cooking until they become golden brown and crisp. Add the rosemary sprigs during the last 30 seconds of frying to infuse flavor.
- Drain and Season: Remove the fried potatoes and rosemary from the oil and drain them on paper towels. Immediately sprinkle the warm potatoes with the prepared lemon salt mixture and serve hot for maximum crispness and flavor.
Notes
- Julienning the potatoes thinly ensures they cook quickly and become crispy.
- Patting the potatoes dry before frying prevents oil splatter and promotes crispiness.
- Adjust sea salt quantity according to taste and dietary needs.
- Use a high smoke point oil like sunflower, canola, or vegetable oil for frying.
- Frying in batches prevents the potatoes from sticking together and maintaining oil temperature.
- The rosemary infused during frying adds a subtle aromatic flavor.
- Lemon salt can be stored in an airtight container for future use.
