Rosemary Straw Potatoes with Lemon Salt Recipe

If you’re a fan of crispy, golden fries with a flavorful twist, you’re going to fall head over heels for Rosemary Straw Potatoes with Lemon Salt. Imagine ultra-thin potatoes fried until shatteringly crisp, then tossed with zesty lemon-infused salt and crackling sprigs of rosemary—each bite is a joyful celebration of simple ingredients, dialed up to unforgettable.

Ingredients You’ll Need

You only need a handful of humble ingredients for Rosemary Straw Potatoes with Lemon Salt, but don’t let their simplicity fool you. Each one brings a little magic to the table—from the earthy potatoes and fragrant rosemary to the citrusy pop of lemon salt. Here’s what you’ll be gathering:

• Potatoes (about 1 3/4 lbs, Yukon Gold or similar): Their creamy texture crisps up beautifully into golden straws—Yukon Golds are a favorite, but any waxy potato works, peeled or unpeeled.
• Lemon zest (from 1 lemon): The zest gives the salt a zingy, aromatic brightness that lifts every bite—use a microplane for the best flavor and color.
• Sea salt (3–4 tablespoons): The foundation of your lemon salt; choose a flaky or coarse salt for texture and balanced seasoning.
• Sunflower oil (or a neutral oil like canola or vegetable): You’ll need enough for deep frying; sunflower, canola, or vegetable oil all allow the potato and aromatics to shine.
• Fresh rosemary sprigs: Frying these sprigs transforms them into aromatic, crisp edible confetti that infuse the oil and the potatoes with irresistible fragrance.

Variations

One of the best things about Rosemary Straw Potatoes with Lemon Salt is just how flexible the recipe is. Don’t be shy about making it your own—these simple little tweaks can help you cater to your cravings, what’s in your pantry, or any dietary needs.

• Try Sweet Potatoes: Substitute all or part of the regular potatoes with sweet potatoes for a slightly sweeter, earthier take that turns out just as crispy.
• Switch Up the Herbs: Not a rosemary lover? Fry up thyme sprigs or fresh sage instead for different herbaceous undertones.
• Add Spices: Add freshly ground black pepper, smoked paprika, or a pinch of chili flakes to the lemon salt for extra personality and depth.
• Go Dairy-Free or Vegan: The original recipe is already vegan and dairy-free, but feel free to experiment with herb-infused oils or alternative salts if you’d like even more variety.

How to Make Rosemary Straw Potatoes with Lemon Salt

Step 1: Make the Lemon Salt

Start by making the lemon salt so the zest has plenty of time to infuse the salt with its citrus fragrance. Using a mortar and pestle, bash together the lemon zest and sea salt until it’s vividly aromatic, slightly colored, and the salt grains are broken down and even. If possible, let the lemon salt dry for a few hours (or overnight) so the flavors truly meld.

Step 2: Julienne the Potatoes

Peel the potatoes if you like, or leave the skins on for added rustic charm. Using a mandoline or sharp knife, cut the potatoes into matchstick-thin (julienne) strips—this is what gives you the signature straw-like texture. If not frying right away, let the cut potatoes soak in cold water to prevent browning, but dry them thoroughly before frying for maximum crispness.

Step 3: Heat the Oil

Heat 2 to 3 inches of oil in a high-sided, sturdy pan. A thermometer is handy—aim for 350°F. Or, use the “potato test:” drop a potato matchstick into the oil as you heat it; when it floats and turns golden, you’re ready to fry! This helps protect the oil from overheating and catching fire while ensuring your potatoes cook evenly.

Step 4: Fry in Batches

Pat the julienned potatoes completely dry with paper towels to prevent dangerous splatter and help them crisp up. Carefully drop a small batch of potatoes into the hot oil—don’t crowd the pan, or they’ll steam instead of fry. Fry for 1–2 minutes until deeply golden and crisp. Work in batches until all potatoes are finished.

Step 5: Finish with Rosemary and Lemon Salt

For the last 10–30 seconds of frying each batch, toss a few rosemary sprigs into the oil—they’ll sizzle and go fragrant immediately! Scoop out the potatoes and rosemary using a slotted spoon or spider, transferring them to a paper towel-lined tray or bowl. While they’re piping hot, shower the batch with your homemade lemon salt. Toss gently so every piece gets that zesty crunch.

How to Serve Rosemary Straw Potatoes with Lemon Salt

Garnishes

Toss those glistening Rosemary Straw Potatoes with Lemon Salt with some extra fried rosemary leaves and a pinch of freshly grated lemon zest just before serving. If you want to take it over the top, a shower of flaky sea salt and maybe a few microplaned curls of Parmesan add a salty flourish and even more visual appeal.

Side Dishes

These potatoes are brilliant alongside a classic burger (especially blue cheese burgers!), grilled chicken, or next to a juicy steak. If you’re keeping things light, serve them with a simple green salad and a lemony aioli for dipping. Rosemary Straw Potatoes with Lemon Salt have a knack for stealing the show no matter where they land on the table.

Creative Ways to Present

Stack the straw potatoes high in a paper cone or small fry basket for that bistro-style look, or pile them onto a rustic platter sprinkled with lemon salt and fresh herbs. For entertaining, serve mini mountains of them as passed appetizers, or use as a dramatic topping on a savory pie, steak, or even a composed salad.

Make Ahead and Storage

Storing Leftovers

For best texture, savor these while they’re hot and fresh, but if you have leftovers, let them cool completely before storing in an airtight container in the refrigerator. They’ll lose a bit of their signature crunch but will still be tasty for up to two days.

Freezing

Freezing straw potatoes is possible, but keep in mind they’ll never regain that just-fried texture. If you must, lay them out on a tray to freeze, then transfer to a bag. Reheat directly from frozen for best results, but expect a more rustic, slightly softer fry.

Reheating

To bring back some crispness, reheat leftover Rosemary Straw Potatoes with Lemon Salt on a baking sheet in a 425°F (220°C) oven for 5–7 minutes. A toaster oven works beautifully too—just hold off on adding more lemon salt until after reheating so the flavor stays lively.

FAQs

Final Thoughts

There’s just something special about the combination of crisp potatoes, crackling rosemary, and that punchy lemon salt that makes Rosemary Straw Potatoes with Lemon Salt completely irresistible. If you’re ready to make your next meal feel a little more fun and a lot more delicious, definitely give this recipe a try—you and your guests are in for a real treat!

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