Aprils Rosemary Straw Potatoes with Lemon Salt

1. 1

   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.

2. 2

   Place in a dish.

3. 3

   Use whatever you need straight away or allow it to dry out for a couple of hours before storing it.

4. 4

   It might go hard, so just crush it up a bit before putting it into a jam jar.

5. 5

   Heat 68cm/23 inches of sunflower oil in a sturdy pan and bring to deep-frying temperature.

6. 6

   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.

7. 7

   When the potato is floating and a dark golden brown the temperature will have reached 180 degrees C/350F/gas 4 and youre ready to begin frying (remember to remove the piece of potato before you begin).

8. 8

   Pat the julienne strips dry with some kitchen paper to remove any excess starch.

9. 9

   Making sure youve 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 (dont overcrowd it) for a couple of minutes until golden brown and crisp.

10. 10

    Cook the potatoes like this in batches until they are all used up.

11. 11

    Add the rosemary for the last 30 seconds.

12. 12

    Remove the chips and rosemary to the kitchen paper to soak up any excess oil, and then dust with your lemon salt.

13. 13

    Serve straight away.

* Per serving · 4 servings · Values may vary.