I think salt has been given a bad reputation recently, with the fashion of healthy eating. Do not let this put you off however! Last night I cooked up surf and turf, and added a few different accompaniments – My recently uploaded Chimichurri Sauce being one of them. I find lemon salt helps to compliment the fresh flavours of seafood, adding a citrus note whilst seasoning the food as you would normally. I decided to add this to my potatoes, bringing something different to the table.
For the salt
- Sea Salt – As much as you need
- Zest of 1 lemon
For the Potatoes
- 800g potatoes , peeled and cut into fine matchsticks, I used a mandoline
- Use the finest side of your grater, to zest the lemon. Most lemons are waxed, so make sure you wash this off first.
- Using a pestle and mortar, bash together the zest and lemon until the salt.
- Heat sunflower oil in a high-sided pan, only use enough oil to cover the portions you intend to fry. Bring to deep-frying temperature. You can check this 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 180C, (remember to remove the piece of potato before you begin).
- 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.
- Use a slotted spoon to keep the potatoes moving, because they are so thin, they have tendency to clump.
- Once gold brown, remove and place on kitchen paper to rid of any excess oil. 7
- Continue to cook the potatoes in batches, until all used up.
- Place potatoes in a mixing bow, and toss in the lemon salt.