If you’re craving a crispy, flavorful snack that’s both zesty and herbaceous, the Rosemary Straw Potatoes with Lemon Salt Recipe is your new best friend in the kitchen. These golden, crunchy potatoes are elevated by the bright, citrusy kick of lemon salt and the aromatic touch of fresh rosemary. Perfectly balanced between savory and vibrant, this dish brings a delightful twist to classic fries, making it an irresistible treat that’s easy to prepare and sure to impress.
Ingredients You’ll Need
Only a handful of simple ingredients are needed to create this stunning dish. Each one plays a crucial role: the potatoes provide a tender yet crispy base, rosemary adds fragrant earthiness, and lemon salt brings a fresh, tangy punch that wakes up your taste buds.
- Zest of one lemon: Provides bright citrus flavor that mingles beautifully with salt for that unique seasoning.
- 4 tablespoons sea salt: Enhances all the flavors and works as the base for the lemon salt.
- Sunflower oil (or a mix of canola and vegetable oil): Ideal for high-heat frying to achieve a perfect crisp texture.
- 1 3/4 lb. potatoes, julienned (Yukon Gold, unpeeled): Yukon Gold adds buttery richness and keeps the fries tender inside.
- Few sprigs of rosemary: Infuses aromatic herbal notes directly into the potatoes while frying.
How to Make Rosemary Straw Potatoes with Lemon Salt Recipe
Step 1: Make the Lemon Salt
The magic starts here. Using a mortar and pestle, grind together the lemon zest and sea salt until you create a fine, fragrant mixture. This zesty salt blend is key to giving the potatoes their signature bright and savory flavor. Let it dry for a couple of hours if you can—the longer, the better the blend develops.
Step 2: Heat the Oil
Pour 2 to 3 inches of sunflower oil into a deep pan and heat it up to 350°F. The right temperature is essential to getting that golden crunch without absorbing excess oil, so using a thermometer helps keep things perfect.
Step 3: Prepare the Potatoes
Take your julienned potatoes and pat them thoroughly dry with a clean towel. Removing excess moisture makes all the difference in achieving the ideal crispiness and prevents splattering when frying.
Step 4: Fry the Potatoes
Work in batches to avoid overcrowding the pan. Fry the potatoes until they turn a beautiful golden brown and crisp up nicely. During the last 30 seconds of frying, toss in the rosemary sprigs so their aromatic oils infuse the oil and potatoes without burning.
Step 5: Season and Serve
Drain the fried potatoes on paper towels to absorb excess oil. While still hot, sprinkle generously with your homemade lemon salt. Serve immediately for the ultimate crispy, fresh experience.
How to Serve Rosemary Straw Potatoes with Lemon Salt Recipe
Garnishes
A little garnish can bring out even more flavor and visual appeal. Fresh rosemary leaves scattered on top complement the infused scent, while a light drizzle of lemon-infused olive oil can enhance the citrus notes without overwhelming the salt blend. A sprinkle of freshly ground black pepper adds a subtle heat that balances perfectly.
Side Dishes
These potatoes are wonderfully versatile! Serve them alongside grilled meats like chicken or steak, or pair with a crisp green salad to balance the richness. They also make an excellent companion to Mediterranean dishes such as roasted vegetables or a creamy tzatziki dip.
Creative Ways to Present
For a crowd-pleaser, pile the potatoes in a rustic basket or on a wooden board lined with parchment paper. Add small bowls of aioli or garlic mayo for dipping. You can also sprinkle some crumbled feta or grated Parmesan on top for a salty, indulgent twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though that might be unlikely!), store them in an airtight container in the refrigerator for up to two days. Recrisping them will be key to maintaining the texture.
Freezing
Because these potatoes rely on fresh frying and crispiness, freezing is not recommended as it tends to make them soggy. However, you can freeze the julienned potatoes uncooked if you want to prepare them in advance.
Reheating
The best way to reheat these potatoes is in a hot oven or air fryer. Spread them out on a baking sheet and heat at 400°F for 5-7 minutes or until they regain their golden, crisp exterior. Avoid microwaving, as it makes them soggy.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon Gold are recommended for their buttery texture, but Russets or Red potatoes work well too. Just make sure to julienne them thinly and dry thoroughly before frying.
What if I don’t have a mortar and pestle for the lemon salt?
You can finely grate the lemon zest and mix it with salt using a bowl and a spoon or whisk. The mortar and pestle just help combine and break down the zest more thoroughly.
Is sunflower oil the only option for frying?
Not at all. Sunflower oil is preferred for its high smoke point and neutral flavor, but canola or vegetable oil works perfectly fine for frying these potatoes.
Can rosemary be substituted with another herb?
Rosemary provides a unique piney aroma, but you could experiment with thyme or sage for a different herbal note that still pairs well with lemon.
How much lemon salt should I use on the potatoes?
Sprinkle to taste! Generally, 1-2 teaspoons per batch works well, but adjust depending on your preference for saltiness and lemon brightness.
Final Thoughts
Trying out this delightful Rosemary Straw Potatoes with Lemon Salt Recipe is like welcoming a burst of fresh, golden sunshine onto your plate. It’s simple, quick, and packed with flavors that dance on your tongue. Whether you’re hosting friends or just treating yourself, this dish will quickly become a treasured favorite. So grab those potatoes and get frying—you’re in for something truly special!
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Rosemary Straw Potatoes with Lemon Salt Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Crispy and flavorful Rosemary Straw Potatoes with a zesty Lemon Salt seasoning. This recipe features julienned Yukon Gold potatoes fried to golden perfection with fresh rosemary, then finished with a tangy lemon-infused salt for a refreshing twist. Perfect as a snack or side dish, these potatoes deliver a delightful combination of herbal aroma and citrusy brightness.
Ingredients
Seasoning
- Zest of one lemon
- 4 tablespoons sea salt (adjust to taste)
- Few sprigs of rosemary
Potatoes & Oil
- 1 3/4 lb. Yukon Gold potatoes, julienned, unpeeled
- Sunflower oil (or a mix of canola and vegetable oil) for frying
Instructions
- Make the Lemon Salt: In a mortar and pestle, grind the lemon zest together with the sea salt until the mixture becomes fine and well combined. Set aside or leave to dry for a couple of hours to intensify the flavors.
- Heat Oil: Pour about 2-3 inches of sunflower oil (or your chosen oil blend) into a deep pan and heat it to approximately 350°F (175°C), preparing it for deep frying.
- Fry Potatoes: Pat the julienned potatoes completely dry to remove moisture. Fry them in batches in the hot oil, ensuring they cook evenly and become golden brown and crisp. Add the rosemary sprigs to the oil during the last 30 seconds of frying to infuse the potatoes with its fragrant flavor.
- Season and Serve: Use a slotted spoon to remove the fried potatoes from the oil and drain on paper towels. Immediately sprinkle with the prepared lemon salt while still hot, then serve promptly to enjoy the crisp texture and refreshing flavors.
Notes
- Ensure potatoes are thoroughly dried before frying to prevent oil splatter and achieve maximum crispiness.
- Adjust sea salt quantity in lemon salt according to taste preference.
- Using fresh rosemary sprigs during frying adds an aromatic herbal note; alternatively, finely chop rosemary and mix with lemon salt.
- The lemon salt can be made ahead and stored in an airtight container for future use.
- Monitor oil temperature carefully to maintain consistent frying heat and prevent soggy potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
