← Back to Search Results
frying American, British
April’s Rosemary Straw Potatoes with Lemon Salt

Photo by: David Loftus
Comments: 0
 

Recipe

My friend April, who’s the chef at the Spotted Pig gastropub in New York, serves these with her famous blue cheese hamburger. She calls them shoestring fries, but in classic old-English game cooking they’re called straw potatoes. They’re a pretty common side dish to roasted grouse or partridge, or you might have game chips or pommes gaufrettes (which are comparable to crinkly chips). By cutting the potatoes in this recipe nice and fine – around 0.5cm/ ¼ inch thick – you can cook them until golden and crisp first time round in a fryer or large pan of frying oil. For the last 30 seconds I like to put a nice big handful of rosemary in with them – this will flavour the oil and the potatoes in the most incredible way.

A quick word about deep-frying: don’t disregard the importance of being incredibly careful and remember a) not to leave the pan alone as it might catch fire and b) not to leave kids in the same room on their own with the pan.

Yield: Serves 4

Ingredients

For the Lemon Salt:

  • Zest of 1 lemon
  • 4 tablespoons sea salt

  • Sunflower oil
  • 800g/1 ¾ lb potatoes, peeled and cut into fine matchsticks
  • A few sprigs of fresh rosemary, leaves picked

Directions

To make your lemon salt, bash and mix together the lemon zest with the salt in a pestle and mortar or Flavour Shaker until the salt is flavoured, coloured and fine. Place in a dish. Use whatever you need straight away or allow it to dry out for a couple of hours before storing it. It might go hard, so just crush it up a bit before putting it into a jam jar.

Heat 6–8cm/2–3 inches of sunflower oil in a sturdy pan and bring to deep-frying temperature. You can do this by using a thermometer, or by placing a small chunk of potato into the cold oil before you begin to heat it. When the potato is floating and a dark golden brown the temperature will have reached 180ºC/350°F/gas 4 and you’re ready to begin frying (remember to remove the piece of potato before you begin).

Pat the julienne strips dry with some kitchen paper to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of kitchen paper to one side, carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes until golden brown and crisp. Cook the potatoes like this in batches until they are all used up. Add the rosemary for the last 30 seconds. Remove the chips and rosemary to the kitchen paper to soak up any excess oil, and then dust with your lemon salt. Serve straight away.


© 2007 Jamie Trevor Oliver
 

Nutritional Information

Nutrients per serving (% daily value)

507kcal (25%)
27mg (3%)
40mg (66%)
1mcg RAE (0%)
848mg
47mg
4g
2g
5g
35g
0mg (0%)
594mg (25%)
33g (167%)
41g (63%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
mexican-everyday Mexican Everyday
by Rick Bayless
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
west-coast-cooking West Coast Cooking
by Greg Atkinson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?