If you’re craving a snack or side dish that shouts sunshine and savory bliss, this Rosemary Straw Potatoes with Lemon Salt Recipe will be your new obsession. Thin, perfectly crispy potato straws mingle with the fragrant punch of fresh rosemary, all elevated by a zingy, salty lemon twist that takes each bite from delicious to downright unforgettable. It’s simple, elegant, and packed with flavor—a perfect recipe to impress friends or treat yourself on any day of the week.
Ingredients You’ll Need
The magic in this Rosemary Straw Potatoes with Lemon Salt Recipe truly starts with its straightforward, thoughtfully chosen ingredients. Each one plays a key role: from the crispy golden potatoes to the tangy brightness of lemon salt and the herbal depth of rosemary, everything comes together in harmony.
- Lemon zest: Freshly grated to infuse brightness and citrus aroma into the salt.
- Sea salt: Coarse enough to add crunch but fine enough to blend beautifully with lemon zest.
- Sunflower oil (or canola/vegetable oil mix): Perfect for deep frying to golden, crispy perfection without overpowering flavors.
- Yukon Gold potatoes: Ideal for frying because of their creamy texture and beautiful skin, they crisp up wonderfully.
- Fresh rosemary sprigs: Added at the end to deliver aromatic bursts that complement the potatoes.
How to Make Rosemary Straw Potatoes with Lemon Salt Recipe
Step 1: Prepare the Lemon Salt
Start by zesting one lemon, then combine the zest with four tablespoons of sea salt in a mortar and pestle. Grind until the salt is fine and the lemon oils fully mingle, transforming the salt into a fragrant, citrus-packed seasoning. You can use it immediately or let it dry for a few hours to firm up the texture.
Step 2: Heat the Oil
Fill a deep, sturdy pan with 2 to 3 inches of your chosen oil and heat to around 350°F. To check if the oil is ready, drop a small piece of potato in; once it floats up and turns a nice golden brown, you’re good to start frying.
Step 3: Prepare the Potatoes
Julienne 1 ¾ pounds of Yukon Gold potatoes into thin sticks. Pat them dry thoroughly with paper towels to remove excess moisture and starch—this is crucial for achieving that irresistible crispiness.
Step 4: Fry the Potatoes
Fry the potato straws in small batches so they don’t overcrowd the pan, frying each for 1 to 2 minutes until they turn golden brown and crispy. Use a slotted spoon or spider strainer to lift each batch out of the oil and let them drain on paper towels, removing any excess oil.
Step 5: Add the Rosemary
As you fry the final batch, toss in a few sprigs of fresh rosemary for the last 30 seconds. This infuses the oil—and thus the potatoes—with a wonderful piney fragrance. Remove the rosemary and let it drain while it crisps up a little.
Step 6: Season with Lemon Salt
While everything is still hot and irresistible, immediately toss your crispy potato straws and rosemary with the lemon salt. The heat helps the seasoning stick and makes every bite sing with flavor.
How to Serve Rosemary Straw Potatoes with Lemon Salt Recipe
Garnishes
To dress up this dish even more, sprinkle some extra fresh rosemary leaves or a pinch of additional lemon zest on top just before serving. A light drizzle of good-quality olive oil adds a glossy finish and an extra touch of richness.
Side Dishes
These potatoes pair spectacularly with hearty mains—think blue cheese burgers, roast chicken, or even a vibrant salad with a tangy vinaigrette. Their crispiness and zesty seasoning make them a versatile crowd-pleaser.
Creative Ways to Present
Serve these potatoes in small rustic bowls or paper cones for a casual vibe, perfect for parties or fun snack times. For a more sophisticated twist, plate them alongside grilled meats with a fresh herb garnish and a wedge of lemon to amplify the citrus notes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. They will keep their crispiness best if you let them cool completely before sealing up, though they’re best enjoyed within 1 to 2 days.
Freezing
This recipe isn’t ideal for freezing since the crisp texture of the straw potatoes will be lost upon thawing. For the freshest experience, make them fresh or reheat only refrigerated leftovers.
Reheating
To bring back as much crispiness as possible, reheat leftover potatoes in a hot oven or air fryer at 400°F for 5 to 7 minutes. Avoid microwaving as it will make them soggy and less enjoyable.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! Yukon Gold potatoes are recommended for their creamy texture and excellent frying qualities, but Russets or red potatoes can work as well. Just remember to dry them well to achieve that perfect crisp.
What can I substitute if I don’t have a mortar and pestle for the lemon salt?
If you don’t have a mortar and pestle, use a small bowl and spoon to mix the lemon zest and salt thoroughly, pressing the zest into the salt to release the oils. It won’t be quite as fine, but it will still taste wonderful.
Is it necessary to use fresh rosemary sprigs?
Fresh rosemary is best because it crisps up beautifully during frying and releases its flavor into the oil. Dried rosemary won’t have the same aromatic impact and can be a bit tough to eat.
Can I bake these potatoes instead of frying?
Baking won’t give quite the same crispiness as deep frying, but it can be a healthier alternative. Toss the potato straws with a little oil and bake at a high temperature, turning occasionally until golden and crisp.
How do I know when the oil is at the right frying temperature?
Besides using a thermometer, dropping a small piece of potato into the oil is a handy trick. When it floats and bubbles up quickly, turning golden brown in about a minute or so, your oil is ready for frying.
Final Thoughts
This Rosemary Straw Potatoes with Lemon Salt Recipe is pure joy on a plate. It’s crispy, tangy, and herbaceous with every bite, making it an irresistible side or snack that’s surprisingly simple to prepare at home. Give it a try—you might just find yourself making these golden beauties again and again!
Print
Rosemary Straw Potatoes with Lemon Salt Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt is a delicious and crispy fried potato dish infused with fragrant rosemary and enhanced by a tangy lemon salt seasoning. Perfect as a savory snack or a flavorful side dish, these potatoes are julienned and deep-fried to golden perfection before being tossed with aromatic herbs and citrus-infused sea salt.
Ingredients
For the Lemon Salt
- Zest of 1 lemon
- 4 tablespoons sea salt (reduce to 3 tablespoons if preferred)
For the Potatoes
- Sunflower oil (or a mix of canola and vegetable oil) for frying
- 1 ¾ lb. Yukon Gold potatoes, peeled or unpeeled, julienned
- A few sprigs of rosemary
Instructions
- Prepare the Lemon Salt: In a mortar and pestle, combine the lemon zest and sea salt. Grind them together until the salt becomes fine and fully infused with the lemon’s aroma. You can use it immediately or let it dry for a few hours before storing.
- Heat the Oil: In a deep, sturdy pan, heat 2-3 inches of oil to 350°F (deep-frying temperature). Test the oil by placing a piece of potato in it; when it rises to the surface and turns golden brown, the oil is ready for frying.
- Prepare the Potatoes: Pat the julienned potatoes dry with paper towels thoroughly to remove excess moisture and starch which ensures crispiness when frying.
- Fry the Potatoes: Fry the potatoes in small batches for 1-2 minutes each until they turn golden brown and crisp. Avoid overcrowding the pan to maintain the oil temperature. Remove each batch using a slotted spoon or spider strainer and drain on paper towels to remove excess oil.
- Add the Rosemary: During the last 30 seconds of frying the final batch, add a few sprigs of rosemary to the hot oil. Fry them until fragrant, then remove and drain well on paper towels.
- Season with Lemon Salt: While the fried potatoes and rosemary are still hot, immediately toss them with the prepared lemon salt to evenly coat and enhance the flavor.
- Serve: Serve the rosemary straw potatoes warm. They pair wonderfully with a blue cheese burger or can be enjoyed on their own as a savory snack.
Notes
- Make sure potatoes are well dried before frying to achieve optimal crispiness.
- Do not overcrowd the pan during frying to maintain consistent oil temperature.
- Lemon salt can be stored for later use once fully dried.
- Use a sturdy deep pan suitable for deep frying to ensure safety and even cooking.
- Adjust sea salt quantity in lemon salt to preference for saltiness.
