Description
April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt is a delightful and flavorful side dish that pairs perfectly with a variety of main courses. Crispy julienned potatoes are fried to golden perfection with fragrant rosemary and finished with a zesty lemon salt for a burst of citrusy flavor.
Ingredients
Units
Scale
Lemon Salt:
- Zest of one lemon
- 4 tablespoons sea salt (adjust to taste)
Other Ingredients:
- 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, grind lemon zest and salt until fine. Use immediately or let dry for a couple of hours.
- Prepare Potatoes: Heat oil to 350°F. Fry potatoes in batches until golden brown and crisp, adding rosemary for the last 30 seconds.
- Finish and Serve: Drain potatoes, sprinkle with lemon salt, and serve hot alongside your favorite dish.
Notes
- Julienned potatoes can be prepared in advance, but ensure they are dried thoroughly before frying.
- Use a thermometer to monitor oil temperature for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 1300mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
