Photography by Angie Norwood Browne
Straw Potatoes with Lemon Salt and Rosemary
zest of one lemon
3 T. sea salt
canola and vegetable oil mixed 1/2 and 1/2
1 3/4lb. Yukon Gold potatoes, julienned
a few sprigs of rosemary, chopped fine
1. Make the salt: in a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish.
2. Heat 2 to 3 inches of oil in a sturdy, high sided pan; bring to deep frying temperature 350. Fry until golden brown. Place on paper towel to drain excess oil, then toss with lemon salt and rosemary.
Recipe from April Bloomfield’s Rosemary Straw Potatoes with Lemon Salt
Food Styling by Jean Galton