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
Units
Scale
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
