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
Scale
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.
