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
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.
Notes
- You can make the lemon salt ahead of time by combining lemon zest and sea salt.
- These potatoes pair well with roasted meats, burgers, or as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1/4 batch
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
