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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.
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2
Place in a dish.
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3
Use whatever you need straight away or allow it to dry out for a couple of hours before storing it.
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4
It might go hard, so just crush it up a bit before putting it into a jam jar.
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5
Heat 68cm/23 inches of sunflower oil in a sturdy pan and bring to deep-frying temperature.
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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.
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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).
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8
Pat the julienne strips dry with some kitchen paper to remove any excess starch.
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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.
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10
Cook the potatoes like this in batches until they are all used up.
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11
Add the rosemary for the last 30 seconds.
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12
Remove the chips and rosemary to the kitchen paper to soak up any excess oil, and then dust with your lemon salt.
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13
Serve straight away.
