These are delicious with Steak Diane (see recipe page 74) or any other bistro-style main dish. See photo page 75.
Ingredients
For the rosemary straw potatoes
- 800g potatoes
- 2 tablespoons salt
- 1 tablespoon fresh rosemary
- Cooking oil, for deep-frying
Method
For the rosemary straw potatoes
- Peel the potatoes and julienne into fine strips.
- Place the salt and rosemary in a mortar and bash with a pestle to make a fine salt.
- Heat the oil in a saucepan.
- When the oil is very hot, deep-fry the potatoes in batches until golden and crisp.
- Sprinkle with the flavoured salt to serve.