These are not fries. Oh no. They are straw potatoes. Big difference. Can you imagine how chic you’d be if you ate these as a meal with a cocktail? Recipe and image via Alexandra’s Kitchen.
For the lemon salt:
zest of one lemon
4 tablespoons sea salt (I used 3)
For the straw potatoes:
sunflower oil (I used a mix of canola and vegetable oil)
1 3/4 lb. potatoes, peeled and julienned* (I used Yukon Gold, and I didn’t peel)
a few sprigs of rosemary
For preparation instructions, click here.
