Up your French Fry game with this over-the-top creation. No need for ketchup here.
Ingredients:
Lemon Salt:
zest of one lemon
3-4 tablespoons sea salt
sunflower oil (canola or vegetable optional)
1 3/4 lb. potatoes, peeled and julienned
a few sprigs of rosemary
Directions:
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 deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F).
Pat the julienne strips dry with some paper towels to remove any excess starch. 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. Serve immediately.
A few notes:
• This recipe requires a mandolin — the fine shape of the julienned potato allows them to fry up first time around (as opposed to thick-cut fries, which require a double fry) — and calls for deep frying.
• When deep frying, be very careful. Use a pot with high sides to be safe, and make sure the oil is not filled as far as half-way up the sides — two or three inches should do.
• Fry in small batches: If you add too many potatoes to the hot oil, the oil will bubble over the side of the pan. Too many potatoes at one time, too, will bring the temperature of the oil down, which will cause the potatoes to take longer to cook also making them soggy in the process.
Fries with Lemon Salt & Rosemary
Ingredients
Lemon Salt:
- zest of one lemon
- 3-4 tablespoons sea salt
- sunflower oil canola or vegetable optional
- 1 3/4 lb. potatoes peeled and julienned
- a few sprigs of rosemary
Instructions
- 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 deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F).
- Pat the julienne strips dry with some paper towels to remove any excess starch. 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. Serve immediately.
A few notes:
- This recipe requires a mandolin — the fine shape of the julienned potato allows them to fry up first time around (as opposed to thick-cut fries, which require a double fry) — and calls for deep frying.
- When deep frying, be very careful. Use a pot with high sides to be safe, and make sure the oil is not filled as far as half-way up the sides — two or three inches should do.
- Fry in small batches: If you add too many potatoes to the hot oil, the oil will bubble over the side of the pan. Too many potatoes at one time, too, will bring the temperature of the oil down, which will cause the potatoes to take longer to cook also making them soggy in the process.
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