Category: Side Dishes -

Rosemary Straw Potatoes with Lemon Salt     

Ingredients:
for the lemon salt:
zest of one lemon
4 tablespoons sea salt

sunflower oil
1 3/4 lb. potatoes, peeled and julienned
a few sprigs of rosemary

Preparation:
Make the lemon salt: In a mortar and pestle, mash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish.

Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to 350 degrees. Tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.

Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon and a big pile of paper towels to one side, carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. Remove the potatoes and rosemary to the paper towels to soak up any excess oil; dust with your lemon salt.

Date added: 2012-12-08
Number of visits: 2622