Description
April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt is a delightful and flavorful twist on classic french fries. The crispy julienned potatoes are seasoned with a zesty lemon salt and fried to golden perfection, making them a perfect side dish for any meal.
Ingredients
Units
Scale
Lemon Salt:
- Zest of one lemon
- 4 tablespoons sea salt (adjust to taste)
For Frying:
- Sunflower oil (or a mix of canola and vegetable oil)
- 1 3/4 lb. potatoes, julienned (Yukon Gold, unpeeled)
- Few sprigs of rosemary
Instructions
- Make the Lemon Salt: In a mortar and pestle, grind the lemon zest and salt until fine. Set aside or allow to dry for a couple of hours.
- Heat Oil: Heat 2-3 inches of oil in a deep pan to 350°F.
- Fry Potatoes: Pat dry the julienned potatoes, then fry in batches until golden brown and crisp. Add rosemary in the last 30 seconds of frying.
- Season and Serve: Drain fried potatoes, sprinkle with lemon salt, and serve hot.
Notes
- Store julienned potatoes in water to prevent browning, ensuring they are well-dried before frying.
- Use a slotted spoon or spider to handle hot oil and a paper towel-lined bowl for draining fried potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 2200mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
