April Bloomfield Rosemary Straw Potatoes (Print-Friendly Version)
Thin, crisp potatoes fried with rosemary and finished with bright, zesty lemon salt.
# What You’ll Need to Make This:
→ Lemon salt
01 -
Zest of 1 lemon
02 -
4 tablespoons sea salt
→ Potatoes
03 -
800 grams potatoes, julienned
04 -
Sunflower oil, for deep frying
05 -
A few sprigs fresh rosemary
# How to Prepare:
01 -
Combine lemon zest and sea salt in a mortar and pestle, grinding until the mixture is finely blended, colored, and fragrant. Transfer to a dish. Use immediately or allow to air-dry for several hours before storing.
02 -
Pour 5–7 cm of sunflower oil into a heavy, high-sided pan. Slowly heat to 175°C. Test readiness by placing a potato strip in the oil; when it rises and turns golden, the oil is ready for frying.
03 -
Pat julienned potatoes thoroughly dry with paper towels to ensure crisp frying and prevent splattering.
04 -
Working in small batches, lower potato strips into hot oil using a slotted spoon. Fry for 1–2 minutes until golden brown and crisp. Do not overcrowd the pan.
05 -
During the last 10–30 seconds of frying each batch, add a few sprigs of rosemary to infuse flavor.
06 -
Transfer fried potatoes and rosemary to paper towels or a large bowl. Immediately dust generously with lemon salt. Serve while hot.
# Extra Tips:
01 -
Julienne potatoes up to one hour ahead. Keep submerged in water to prevent browning, but ensure they are completely dry before frying.