April Bloomfield Rosemary Straw Potatoes

April Bloomfield’s rosemary straw potatoes with lemon salt are the definition of crispy indulgence with a vibrant pop of citrus. These are the fries you want when you crave restaurant-level crunch and unforgettable flavor at home—each bite is golden and showered with a fragrant homemade lemon salt. They are my family's go-to for burger nights and the smell of rosemary always brings everyone to the kitchen in anticipation.

I first made these as a side for lamb burgers and everyone fought for the last handful. The lemon salt truly makes these potatoes taste gourmet with almost no extra work.

Ingredients

• Yukon Gold potatoes: Choose firm potatoes with no green spots for great flavor and texture
• Lemon zest: Fresh and brightens the fries Use a microplane for the finest zest
• Sea salt: Look for flaky or kosher salt for best crunch and flavor
• Sunflower oil or a blend of canola and vegetable oil: Pick high smoke-point oils for a golden crisp finish
• Fresh rosemary: Sprigs add a savory aroma Use fragrant bunches with soft needles

Why each ingredient matters—using a high-quality salt or fresh lemon really lifts the whole dish In terms of oils stick with neutral flavors and always buy potatoes that feel dense and not spongy

Step-by-Step Instructions

Make the Lemon Salt:

Crush lemon zest and sea salt together with a mortar and pestle until the mixture is deeply fragrant and fine Set aside to dry out if not using immediately so the flavors mellow and intensify

Prepare the Potatoes:

Julienne the potatoes into matchstick strips using a sharp knife or mandoline Take your time to keep the pieces even for more consistent frying

Dry the Potatoes:

Spread julienned potatoes on a clean towel or paper towels and pat thoroughly to remove surface moisture This is crucial for crispiness

Heat the Oil:

Pour oil into a sturdy high-sided pan until about two to three inches deep Heat gradually and check temperature with a thermometer aiming for three hundred fifty degrees Fahrenheit Drop a test potato in and wait for it to rise and color to confirm oil is ready

Fry in Batches:

Carefully lower handfuls of potatoes into the hot oil without overcrowding Fry for one to two minutes until golden and crisp Stir occasionally to keep strips from sticking

Add the Rosemary:

During the last thirty seconds of each batch drop in rosemary sprigs to infuse aroma Be quick as rosemary cooks fast and can burn easily

Drain and Season:

Scoop cooked potatoes and rosemary to a paper towel lined bowl or large bowl Drain excess oil Shower immediately with lemon salt and toss while hot for best flavor distribution

Serve:

Enjoy straight away for maximum crunch and aroma These fries shine when freshly cooked and are guaranteed to disappear fast

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The rosemary is my favorite touch each time as the sizzling sound and smell of the fresh herbs turning crisp fills the kitchen My niece loves digging for the little shards of rosemary that stick to the fries and says they taste like a grown-up potato chip moment

Storage Tips

Any leftovers should cool completely before storing in an airtight container Fries will lose some crispness but reheat well in a hot oven A quick toss on a sheet pan at four hundred degrees Fahrenheit for five or so minutes revives most of the crunch

Ingredient Substitutions

Try russet potatoes for a thriftier option or fingerlings for a fun look If you do not have fresh rosemary swap in dried but use less as the flavor is stronger No lemon zest around You can use orange or lime zest for a different citrus feel

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Serving Suggestions

These fries are a diner-style side for burgers steak or roast chicken Or serve as a passing snack at a party with aioli or homemade ketchup At the Spotted Pig they are famous alongside a blue cheese burger

Cultural and Historical Context

This recipe is based on a signature dish by April Bloomfield known for her creative gastropub cooking Lemon salt has its roots in Mediterranean cuisine adding a sunny hit to all sorts of savory snacks

Recipe FAQs

→ How do I get the potatoes extra crispy?

Be sure to dry julienned potatoes thoroughly before frying and cook in small batches for maximum crunch.

→ Can I use other herbs besides rosemary?

Yes, thyme or sage offer aromatic alternatives, but rosemary pairs especially well with lemon salt.

→ What kind of potatoes work best?

Yukon Gold potatoes provide creamy texture and golden color, though russets also fry up well.

→ Do I need a mortar and pestle for lemon salt?

While a mortar and pestle is traditional, you can use a small food processor or mash by hand with a bowl and spoon.

→ How should I serve these potatoes?

These potatoes shine as a side for burgers, steak, or alongside other mains where a crisp potato is welcome.

→ How far in advance can I prepare the potatoes?

You can julienne the potatoes up to an hour ahead; store them in water and dry thoroughly before frying.