Rosemary Straw Potatoes with Lemon Salt Recipe

Get ready to fall in love with the irresistible crunch and lively flavor of Rosemary Straw Potatoes with Lemon Salt! Imagine a mountain of crisp, golden potato threads tossed with fragrant rosemary and a dazzling, zesty lemon salt—the perfect partner for nearly any meal, or an unforgettable appetizer to steal the spotlight all on its own.

this Recipe

Ingredients You’ll Need

One of the true charms of Rosemary Straw Potatoes with Lemon Salt is just how easy it is to transform a handful of humble ingredients into something restaurant-worthy. Each piece brings something special to the final dish—crispiness, aromatics, color, and the signature pop of lemon that makes every bite unforgettable.

• Potatoes (about 1 3/4 lbs): Yukon Golds are my favorite for their creamy interior and golden color, but feel free to experiment with russets for even more crunch. Julienne them skinny for that classic “straw” effect.
• Sunflower, Canola, or Vegetable Oil: You want a neutral, high-heat oil with a clean taste—these let the potatoes and seasoning shine, and won’t smoke while frying.
• Sea Salt: Go for a coarse or flaky variety if possible—it gives the lemon salt texture and character.
• Lemon Zest: Freshly grated zest brings that essential citrusy sparkle to the salt. Wash your lemon well before zesting!
• Fresh Rosemary Sprigs: A few sprigs are all you need for woodsy, herbal contrast. Fried, they become whimsical and aromatic.

Variations

The beauty of Rosemary Straw Potatoes with Lemon Salt is how inviting they are to little upgrades and twists. There’s plenty of room to be creative, whether you crave a new flavor profile or need to work with what you have on hand.

• Spicy Citrus: Add a generous pinch of cracked black pepper or finely minced fresh chili to your lemon salt for a little extra kick.
• Garlic-Lover’s Crunch: Toss a smashed garlic clove into the oil in the last minute of frying for subtle, roasted garlic aroma.
• Herb Swaps: Don’t have rosemary? Try fresh thyme, sage, or a few oregano sprigs for a new herbal slant.
• Make It Vegan or Gluten-Free: You’re already set! This recipe is naturally vegan and gluten-free as written.

How to Make Rosemary Straw Potatoes with Lemon Salt

Step 1: Prepare the Lemon Salt

Start by creating the magical lemon salt: in a mortar and pestle, combine your freshly grated lemon zest with sea salt and bash them together until the salt is aromatic, bright, and turns a lovely pale yellow color. You can use your lemon salt immediately, or—if you’re planning ahead—let it dry out for a few hours or overnight for even more intensity.

Step 2: Julienne and Dry the Potatoes

Using either a mandoline, sharp knife, or food processor, slice the potatoes into super-thin matchsticks (the thinner, the crispier). If prepping ahead, you can store them in cold water to keep them from browning—just be sure to dry the potatoes thoroughly with a kitchen towel or paper towels before frying. Excess moisture is the enemy of super-crispy fries!

Step 3: Heat the Oil

Pour enough oil into a deep, heavy-bottomed pan to reach about 2-3 inches up the sides. To check the temperature, use a thermometer aiming for 350°F, or drop in a potato matchstick—when it bobs up and sizzles golden, you’re ready to crown your kitchen with that signature fry aroma.

Step 4: Fry the Potatoes in Batches

Working in small handfuls, gently lower your dried potato strips into the hot oil. Don’t overcrowd—each batch needs room to crisp up! Fry until golden and crisp, about 1–2 minutes per batch. As you near the end of each batch, toss in a sprig or two of rosemary for the last 10-30 seconds to infuse the potatoes with herbal goodness.

Step 5: Drain and Season

Lift out the potatoes and rosemary with a slotted spoon or spider and transfer to a bowl or paper-towel-lined tray to drain. While still hot, shower each batch with a generous pinch of your homemade lemon salt. Trust me—this is where the Rosemary Straw Potatoes with Lemon Salt really shine! Serve immediately for peak crunch.

How to Serve Rosemary Straw Potatoes with Lemon Salt

Garnishes

I love scattering a little more lemon zest and a few whole fried rosemary leaves over the platter for a graphic, joyful finish. A final dusting of extra lemon salt makes those straw potatoes sparkle and amplifies that sunny flavor—presentation and taste in one!

Side Dishes

Serve alongside juicy blue cheese burgers for a proper homage to their Spotted Pig roots, or offer them with roast chicken, grilled fish, or a fresh spring salad for something lighter. Honestly, Rosemary Straw Potatoes with Lemon Salt make everything they touch a little more special—and they’re especially popular at brunch tables, too!

Creative Ways to Present

Pile these golden potato threads high in a rustic bowl for sharing, or serve them in parchment-lined cones for a bistro feel. For appetizers, heap them in a tower beside little ramekins of aioli or lemony mayo for dipping. If you’re craving drama, serve a nest of straw potatoes beneath grilled steak or seared fish for restaurant-style flair!

Make Ahead and Storage

Storing Leftovers

While Rosemary Straw Potatoes with Lemon Salt are at their crunchiest straight from the fryer, you can store any (rare!) leftovers in an airtight container lined with paper towels and refrigerate for up to two days. Just be aware that some crispiness will be lost over time.

Freezing

For best texture, these potatoes aren’t ideal for freezing once fried—their delicate crispness doesn’t hold up. If you want to prep ahead, it’s better to julienne and dry the raw potatoes, then freeze those in batches, ready to fry (just make sure to thaw and dry thoroughly before cooking).

Reheating

To revive any leftover rosemary straw potatoes, spread them on a baking sheet and heat in a 425°F oven for 5-10 minutes, turning once, until crisp. Avoid the microwave, which will zap away any remaining crunch.

FAQs

Final Thoughts

I can’t wait for you to experience the sheer joy of these Rosemary Straw Potatoes with Lemon Salt—crisp, golden, citrus-kissed, and endlessly snackable. They never fail to bring smiles to the table, and I have a feeling they’ll soon be a staple in your kitchen, too. Give them a try and treat yourself to a little extra flavor and crunch today!

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