If you’re searching for a stellar side dish that bursts with flavor and texture, look no further than April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt Recipe. This delightfully crisp and aromatic treat brings the perfect balance of earthy rosemary and zesty lemon, offering a fresh twist on the classic fried potato. Every golden, matchstick-thin fry is a little celebration of crunchy goodness, elevated by that intriguing lemon salt seasoning that keeps you coming back for more. It’s a simple yet unforgettable dish that’s sure to brighten your dinner table and impress your friends.
Ingredients You’ll Need
Though this recipe is straightforward, each ingredient plays a crucial role in creating the perfect harmony of flavors and textures. These staples, common in most kitchens, come together to elevate humble potatoes into a gourmet treat.
- 2 large russet potatoes peeled: Perfect for frying due to their starchy texture, ensuring crispiness.
- 4 cups vegetable oil for frying: A neutral oil with a high smoke point that crisps the potatoes evenly without overpowering flavor.
- 2 tablespoons fresh rosemary finely chopped: Adds an aromatic, earthy note that complements the potatoes beautifully.
- 1 tablespoon lemon zest finely grated: Delivers a bright, citrusy punch, key to the lemon salt’s refreshing flavor.
- 1 1/2 teaspoons kosher salt: Enhances the natural flavors while giving the dish the right amount of seasoning.
- 1/2 teaspoon freshly ground black pepper: Offers a subtle heat and complexity to round out the taste.
How to Make April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt Recipe
Step 1: Prep the Potatoes
Start by slicing the peeled russet potatoes into ultra-thin, matchstick strips using a mandoline or a sharp knife. The thinness is key to achieving that coveted crunch. Once sliced, soak them in cold water for 20 minutes. This step removes excess starch, which would otherwise keep the fries soggy. After soaking, drain and dry the potatoes thoroughly with paper towels; moisture is the enemy of crispness during frying.
Step 2: Heat the Oil
In a deep, heavy-bottomed pot, bring the vegetable oil up to 350°F. Using a thermometer at this stage can make all the difference in frying success. The oil must be hot enough to quickly crisp the potatoes without making them greasy, ensuring a perfect golden hue and crunch.
Step 3: Fry the Potatoes in Batches
Carefully add the potato strips in small batches to the hot oil, frying them for about 2 to 3 minutes each. Stir gently during frying to promote even cooking and prevent sticking. Once they turn golden and crisp, use a slotted spoon to transfer them onto paper towels for draining. Controlling the batch size keeps the oil temperature stable, so your potatoes come out irresistibly crisp every time.
Step 4: Add Rosemary
While the fries are still hot, sprinkle the freshly chopped rosemary over them. The heat will release the herb’s fragrant oils, infusing the potatoes with a wonderful aroma that’s impossible to resist.
Step 5: Toss with Lemon Salt
In a small bowl, combine the lemon zest, kosher salt, and freshly ground black pepper to create the lemon salt mixture. Toss the hot potatoes in this seasoning so that every crisp bite is kissed with bright, zesty flavor and the perfect touch of savory seasoning. Serve immediately for the best experience.
How to Serve April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt Recipe
Garnishes
For an extra pop of color and freshness, sprinkle a few additional rosemary sprigs on top or grate a little more lemon zest right before serving. A light drizzle of good-quality extra virgin olive oil can also add a silky finish that complements the crispy texture beautifully.
Side Dishes
These potatoes are fantastically versatile. Pair them with roasted chicken or grilled fish to cut through richer flavors, or serve alongside a vibrant salad for a lighter, refreshing meal. They also make an exceptional snack or a standout garnish for steak night.
Creative Ways to Present
Try serving the rosemary straw potatoes in individual small bowls or rustic paper cones for a casual, fun presentation. For dinner parties, arrange them on a wooden board with small bowls of aioli or smoked paprika dip to wow your guests with both flavor and style.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. Be aware that the crispness will soften over time, so they’re best enjoyed fresh whenever possible.
Freezing
Because these potatoes rely on their crispy texture, freezing is not recommended. The moisture released during thawing will make them soggy, losing the signature crunch of April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt Recipe.
Reheating
To reheat leftover potatoes and regain some crunch, spread them out on a baking sheet and warm them in a preheated oven at 375°F for 8-10 minutes. Avoid microwaving, which tends to make fried potatoes limp and unappetizing.
FAQs
Can I use other types of potatoes besides russet?
Russet potatoes are ideal due to their high starch content, which leads to crispy fries. While you can experiment with Yukon Golds or other varieties, expect a slightly different texture—usually softer and less crispy.
Is it necessary to soak the potatoes in water before frying?
Yes, soaking removes extra starch that can cause fries to clump and become soggy. This simple step ensures your potato straws stay crisp and light.
Can I prepare the lemon salt seasoning in advance?
Absolutely! You can mix the lemon zest, salt, and pepper ahead of time and store the mixture in an airtight container. Just add it to the fries fresh and hot for maximum flavor.
What is the best oil to use for frying these potatoes?
Vegetable oil is a great choice because of its neutral flavor and high smoke point. You can also use canola or peanut oil as alternatives, both of which handle high heat well.
How spicy is the black pepper in this recipe?
The black pepper adds just a gentle warmth without overpowering the other flavors. It enhances the seasoning, providing a subtle kick that balances nicely with the lemon zest and rosemary.
Final Thoughts
April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt Recipe is one of those dishes that feels both special and simple at the same time. It’s a celebration of texture, fresh herbs, and bright citrus zest that transforms everyday potatoes into something memorable. I encourage you to give this recipe a try and watch how it instantly becomes a favorite — whether as a snack, a side, or a star player on your table. Happy cooking and happy crunching!
Print
April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: British
- Diet: Vegetarian
Description
April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt are crispy, golden matchstick fries infused with fresh rosemary and a zesty lemon salt seasoning. Thinly sliced russet potatoes are fried to perfection, offering a delightful crunchy texture and bright citrus finish, perfect as a snack or a flavorful side dish.
Ingredients
Potatoes
- 2 large russet potatoes, peeled
For Frying
- 4 cups vegetable oil
Seasoning
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon lemon zest, finely grated
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the Potatoes: Using a mandoline slicer or a sharp knife, cut the peeled russet potatoes into very thin matchstick strips to ensure even frying and crispiness. Place the cut potato strips in a bowl of cold water and soak for 20 minutes to remove excess starch, which helps achieve a better crunch.
- Dry the Potatoes: Drain the potato strips thoroughly and pat them completely dry using paper towels. This step prevents oil splattering during frying and helps the potatoes fry evenly.
- Heat the Oil: In a deep heavy pot, heat the vegetable oil to 350°F (175°C). It’s important that the oil maintains the temperature for proper frying, so use a thermometer to monitor.
- Fry the Potatoes: Fry the potatoes in small batches, gently stirring for 2 to 3 minutes, or until the fries turn golden and crisp. Avoid overcrowding the pot to maintain oil temperature and even cooking.
- Drain and Season: Use a slotted spoon to transfer the fried potatoes onto a paper towel-lined plate to drain excess oil. While the potatoes are still hot, sprinkle them evenly with the finely chopped rosemary to infuse flavor.
- Prepare the Lemon Salt: In a small bowl, mix together the lemon zest, kosher salt, and freshly ground black pepper to create the lemon salt seasoning.
- Toss and Serve: Toss the hot rosemary straw potatoes with the lemon salt mixture, ensuring even coating. Serve immediately for the best texture and flavor experience.
Notes
- Ensure the potato strips are completely dry before frying to prevent dangerous oil splattering.
- Fry in small batches to keep the oil temperature steady and to achieve maximum crispness.
- These potatoes are versatile: serve as a delicious snack, a garnish to roasted meats, or alongside grilled dishes.
