If you’re looking for a side dish that’s both impossibly crisp and casually elegant, April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt will absolutely change your idea of what a potato can become. Thin russet potato matchsticks are fried to a gorgeous golden crunch, then showered with fragrant rosemary, zesty lemon, and a snowy sprinkle of flaky salt. This is the kind of recipe you’ll want to show off whenever you have friends over or just treat yourself to a burst of flavor and texture on a normal weeknight. Somehow rustic and refined at the same time, this is potato heaven.

April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the short ingredient list—each element here has a purpose, lending layers of flavor and texture to elevate a humble spud into something ethereal. The key is making each one shine—and, trust me, they really do in April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt.

Russet Potatoes: Perfect for frying, their starchy texture ensures the straws are both crisp and tender inside.
Vegetable Oil: Choose a neutral oil with a high smoke point for clean-tasting, crisp results.
Fresh Rosemary: Finely chopped, it infuses every bite with a woodsy, aromatic note that’s irresistible.
Lemon Zest: Adds bright, citrusy zing that keeps the straws tasting fresh and lively.
Flaky Sea Salt: The final touch for texture and flavor—don’t skip it!

How to Make April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt

Step 1: Prep and Cut the Potatoes

The magic starts with prepping your russet potatoes. Peel them completely, then, using a mandoline for precision (or a sharp chef’s knife if you’re feeling confident), slice the potatoes into ultra-thin matchsticks—about 1/8-inch thick is the sweet spot. The thinner the better, since that’s what gives April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt their signature crunch.

Step 2: Rinse and Dry

Place your potato matchsticks into a bowl of cold water and swish them around. Rinse a few times until the water runs clear—removing the excess starch helps them fry up super crisp. Then, lay the potatoes out on paper towels and pat them bone-dry. Don’t rush this part—a dry potato means a crisper end result.

Step 3: Heat the Oil

In a deep skillet or heavy-bottomed pot, pour in 2–3 inches of vegetable oil. Bring it to a steady 350°F (175°C)—a thermometer is handy here for accuracy. If you don’t have one, a tiny potato piece should sizzle energetically but not furiously when dropped in.

Step 4: Fry in Batches

Work in batches, adding a handful of potato sticks at a time—they should have space to bob around and crisp up evenly. Fry for 3–4 minutes, gently stirring now and then, until golden and shimmering with crispy promise. Don’t overcrowd the pan, or you’ll end up steaming rather than frying!

Step 5: Season Immediately

With a slotted spoon, lift out the potatoes and let them rest briefly on a plate lined with paper towels to drain. Without delay, shower on the chopped rosemary, lemon zest, and a healthy sprinkle of flaky sea salt while everything’s still piping hot. Toss gently so every straw gets its fair share of seasoning—this is where the dish truly becomes April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt.

How to Serve April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt

Garnishes

For a picture-perfect finish, reserve a little extra fresh rosemary and lemon zest to add just before serving. A light scattering on top makes the potatoes look (and taste) ultra-vivid. You can also toss in a few extra sprigs of rosemary for a rustic touch—your guests will adore the fresh, piney aroma.

Side Dishes

These crispy straw potatoes couldn’t be more versatile. Pair them with a juicy roasted chicken, tuck them alongside a classic burger, or offer as a refined snack with sparkling drinks. April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt have enough personality to play both star and supporting role in any meal.

Creative Ways to Present

If you want to take things up a notch, serve the straw potatoes in little metal cups or paper cones, bistro-style. Stack them high on a platter for sharing, or even scatter them over a salad for an unexpected crunch. However you present them, April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt will be devoured in minutes!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (doubtful, but possible!), cool them completely before storing in an airtight container. This keeps them as crisp as possible for a day or two, though they’re truly best fresh out of the oil.

Freezing

While not recommended for absolute best texture, you can freeze these potatoes in a single layer on a sheet tray until firm, then transfer to a freezer bag. They won’t stay as crisp once reheated, but the flavor of rosemary and lemon salt still comes through beautifully.

Reheating

To revive straw potatoes, spread them out on a baking sheet and reheat in a hot oven (400°F/205°C) for 5–8 minutes, turning once. They crisp up nicely and regain much of their original snap, so don’t hesitate to make a big batch of April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt and enjoy extras the next day.

FAQs

Can I use another type Side Dish, Appetizer

Russet potatoes are ideal thanks to their high starch content, which delivers that addictive crunch. Yukon Golds can work in a pinch, but the texture will be slightly different.

Do I really need to use a mandoline?

A mandoline makes it incredibly easy to get evenly thin matchsticks, which fry more evenly and crisp up better. If you don’t have one, patience and a sharp knife will do the trick—just try for consistency in size.

How do I keep the potatoes from sticking together during frying?

Be sure to dry the potatoes thoroughly and fry in small batches. Overcrowding is the enemy of crispness! Giving them plenty of room means each straw cooks up perfectly golden and separate.

Can I make the lemon salt in advance?

Absolutely! Mix your lemon zest and flaky sea salt a few hours earlier and let the flavors meld. It’s a fantastic little flavor bomb to keep on hand for sprinkling on these potatoes—or just about anything else.

What oil is best for frying?

Neutral oils like canola, peanut, or sunflower are all great choices. They handle high heat well and let the flavors of rosemary and lemon shine in April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt.

Final Thoughts

If you’ve been craving something crispy, bright, and completely out of the ordinary, treat yourself to April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt. There’s genuine magic in the harmony of crackly potatoes, citrus, and herbs. Don’t wait for a special occasion—this recipe turns any dinner into a celebration of simple, unforgettable flavors. Dive in and watch these disappear before your eyes!

April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

Learn how to make April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt, a delightful twist on traditional fries. These crispy potato sticks are seasoned with fresh rosemary, zesty lemon zest, and flaky sea salt for a gourmet touch.

Ingredients

Scale

Potatoes:

2 large russet potatoes (peeled)

For Frying:

Vegetable oil

Seasoning:

1 tbsp fresh rosemary leaves (finely chopped)
1 tsp lemon zest
1 tbsp flaky sea salt

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Instructions

Cut Potatoes: Using a mandoline or sharp knife, cut peeled potatoes into thin matchstick-sized pieces. Rinse under cold water until water runs clear, then pat dry.
Fry Potatoes: Heat vegetable oil in a skillet to 350°F. Fry potatoes in batches until golden and crisp.
Season Potatoes: Sprinkle fried potatoes with rosemary, lemon zest, and sea salt while hot. Toss gently to coat.
Serve: Serve immediately for best texture.