If crispy, golden fries and punchy citrus flavor make your heart skip a beat, wait until you try Rosemary Straw Potatoes with Lemon Salt! These airy, shattering-thin potato strips—sprinkled with fresh rosemary and zippy homemade lemon salt—are a revelation. They’re utterly addictive as a snack, and elegant enough to star at dinner alongside your favorite mains.
Why You’ll Love This Recipe
- Crispy Perfection: Each straw potato is lacy, featherlight, and crunches like a dream—the kind of fries you never forget.
- Herb and Citrus Magic: The rosemary infuses the oil and mingles with zesty lemon salt, making every bite vibrant and aromatic.
- Surprisingly Simple: With minimal, pantry-friendly ingredients and clear steps, you’ll be amazed you made something restaurant-worthy at home!
- Versatile and Crowd-Pleasing: These showstoppers are ideal for snacking, party platters, or alongside burgers, fish, or roast chicken.
Ingredients You’ll Need
You won’t believe how just a handful of staples can transform into something so sophisticated! Each ingredient in Rosemary Straw Potatoes with Lemon Salt has a role to play—crispiness, aroma, or pure, bright flavor that lets the potato shine.
- Potatoes (about 1 3/4 lbs, ideally Yukon Gold): Choose waxy or all-purpose potatoes; Yukon Golds strike the perfect balance for fries that stay crisp but tender inside.
- Sunflower, canola, or vegetable oil: These neutral oils get super-hot with no flavor interference, giving you impossibly crunchy results.
- Fresh rosemary sprigs: Frying the rosemary with the potatoes infuses everything with a subtle, woodsy aroma and makes the leaves elegantly crisp.
- Lemon zest (from 1 lemon): It’s the secret sauce! The zest gets bashed into salt for bright, sunny citrus flavor that makes the fries irresistible.
- Sea salt (about 4 tablespoons): The perfect partner for lemon zest—choose flaky or coarse salt for the ultimate finish (and crunch).
Variations
One of the joys of Rosemary Straw Potatoes with Lemon Salt is just how easy they are to riff on! You can have fun with the flavors and still keep things crowd-pleasing—perfect for everything from picky eaters to adventurous foodies.
- Try other herbs: Swap rosemary for fresh thyme, sage, or even parsley—the method stays the same, but the fragrance switches up!
- Add spice: For a kick, toss the finished fries with a pinch of smoked paprika or a dash of chili flakes along with the lemon salt.
- Make them cheesy: Shower hot straw potatoes with finely grated parmesan just after frying for an extra-savory twist.
- Use sweet potatoes: Instead of Yukon Golds, try sweet potatoes for a deeper flavor and gorgeous color—just watch them closely, as they brown fast.
How to Make Rosemary Straw Potatoes with Lemon Salt
Step 1: Make the Lemon Salt
This simple step is pure kitchen magic! Grab your favorite mortar and pestle, then blitz together the zest of one lemon with the sea salt. You want the mixture to look sunshiny and smell beautifully citrusy. Use it right away, or let it dry for a few hours so it gets even more fragrant and clump-free.
Step 2: Julienne the Potatoes
Peel (or don’t peel—I love the rustic flecks of skin!) and cut your potatoes into matchstick-thin strips. A mandoline makes quick work of this, but a sharp knife does the job too. If you’re prepping ahead, store the strips in cold water to keep them from browning, but make sure to dry them extremely well before frying. Wet potatoes mean dangerous splatters and limp fries, so get them bone dry.
Step 3: Heat the Oil
Pour oil (sunflower, canola, or vegetable) into a deep, heavy pot to a depth of 2–3 inches. Heat to 350°F—use a thermometer for accuracy, or try the classic trick: drop in a piece of potato as the oil heats. When it rises to the surface and turns golden, you’re good to go!
Step 4: Fry in Batches
Working in small batches, gently slip the potato strips into the hot oil. Don’t crowd the pan, or they’ll steam instead of crisp. Fry for 1–2 minutes, stirring now and then, until golden and crisp. Just before each batch is done, toss in a few rosemary sprigs for that enchanting aroma and a whisper of green.
Step 5: Drain and Season
Use a slotted spoon or spider to scoop out the straw potatoes and rosemary—let them drain on a paper towel-lined tray or in a big bowl. While piping hot, give them a fluffy toss with plenty of your homemade lemon salt. Serve Rosemary Straw Potatoes with Lemon Salt immediately for maximum crunch and wow factor!
Pro Tips for Making Rosemary Straw Potatoes with Lemon Salt
- Ultra-Dry Potatoes: After julienning and rinsing (if using water), spread potato strips thoroughly on clean towels and pat them dry—damp potatoes are the enemy of crispiness!
- Batch Fry Like a Pro: Only fry a handful of potato strips at a time; overcrowding drastically lowers the oil temperature, leading to soggy fries.
- Timing the Rosemary: Toss the rosemary in for the last 10–30 seconds of each batch—long enough to crisp, short enough to keep it vibrant (and not bitter).
- Homemade Lemon Salt Shortcut: Make extra lemon salt and store it in an airtight jar; it’s fantastic sprinkled on veggies, chicken, or even popcorn long after the potatoes are gone!
How to Serve Rosemary Straw Potatoes with Lemon Salt
Garnishes
For the prettiest finish, shower your Rosemary Straw Potatoes with Lemon Salt with a final pinch of lemon salt and a few extra fried rosemary leaves. A zest of fresh lemon or a sprinkle of flaky salt as they hit the table adds color and sparkle. If you’re serving for a crowd, a smattering of microgreens or extra lemon zest on the platter looks gorgeous.
Side Dishes
These crisp straw potatoes are outrageously good on their own, but they’re the ultimate sidekick for a juicy burger—especially a blue cheese burger if you want to channel the famous Spotted Pig experience. Try them next to grilled steak, roasted chicken, a fried egg brunch, or even as a crunchy salad or soup topping!
Creative Ways to Present
Pile the straw potatoes mountain-high in a parchment-lined basket for a fun, pub-style vibe, or lotus-stack them around a dipping bowl for a more modern, elegant feel. For party nibbles, serve in tiny paper cones or mini mason jars—guests can mingle and munch, and the presentation always earns serious oohs and aahs!
Make Ahead and Storage
Storing Leftovers
If you miraculously end up with leftovers, stash the cooled Rosemary Straw Potatoes with Lemon Salt in an airtight container lined with paper towels. This helps absorb any residual oil and keeps them as crisp as possible for a day or two, though they really are best eaten fresh.
Freezing
Freezing isn’t ideal for straw potatoes, as their spectacular crunch tends to fade when thawed. However, if you must, lay them in a single layer on a tray to freeze, then transfer to a freezer bag. Re-crisp in a hot oven straight from frozen, but know that the texture will be more like extra-thin oven fries.
Reheating
To reheat, spread the potatoes in an even layer on a baking sheet and pop in a 400°F oven for 5–8 minutes, checking often. Skip the microwave—oven heat is the secret to reviving that signature shattering crunch!
FAQs
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Can I make Rosemary Straw Potatoes with Lemon Salt without a deep fryer?
Absolutely! A sturdy, deep saucepan or Dutch oven works perfectly. Just use a thermometer to keep the oil at a safe 350°F, and fry in batches for best results.
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What’s the best way to cut potatoes for straw fries if I don’t have a mandoline?
No mandoline? No problem. Use a sharp chef’s knife to slice the potatoes into 1/8-inch planks, stack them, and cut them into skinny matchsticks. It’s a bit meditative and so worth it.
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Can I make the lemon salt ahead of time?
Definitely! Lemon salt’s flavor gets even more concentrated if made a day in advance. Store it in a small jar or tightly wrapped bowl for a week or more—just keep it dry and away from direct sun.
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How do I prevent my straw potatoes from going soggy?
The secret is making sure your potato strips are completely dry before they hit the oil, and frying in small, uncrowded batches so the oil stays hot and the fries stay shatteringly crisp.
Final Thoughts
I hope you’re as smitten as I am with Rosemary Straw Potatoes with Lemon Salt. There’s just something magical about taking simple ingredients and turning them into a dish that feels both humble and wildly special. If you give them a try, don’t forget to serve them straight from the fryer—and get ready to watch them disappear faster than you can say “just one more!”
Print
Rosemary Straw Potatoes with Lemon Salt Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the crispy and flavorful Rosemary Straw Potatoes with Lemon Salt, a recipe inspired by April Bloomfield. These julienned potatoes are fried to perfection and seasoned with a zesty lemon salt, making for a delicious side dish or snack.
Ingredients
For Lemon Salt:
- Zest of one lemon
- 4 tablespoons sea salt (adjust to taste)
For Potatoes:
- Sunflower oil (or a mix of canola and vegetable oil)
- 1 3/4 lb. potatoes, julienned (Yukon Gold, unpeeled)
- A few sprigs of rosemary
Instructions
- Make the lemon salt: In a mortar and pestle, crush lemon zest and salt together until fine. Use immediately or let dry for a couple of hours before storing.
- Heat oil: Heat oil in a deep pan to 350°F.
- Fry potatoes: Pat dry julienned potatoes, fry in batches until golden. Add rosemary for the last 30 seconds. Drain on paper towels and season with lemon salt.
Notes
- Store julienned potatoes in water if prepping ahead to prevent browning.
- Dry potatoes well before frying to avoid splattering.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 2000mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
