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



The Salt:

  1. Use the finest side of your grater, to zest the lemon. Most lemons are waxed, so make sure you wash this off first. 
  2. Using a pestle and mortar, bash together the zest and lemon until the salt.

The Potatoes: 

  1. 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).
  2. 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.
  3. Use a slotted spoon to keep the potatoes moving, because they are so thin, they have tendency to clump.
  4. Once gold brown, remove and place on kitchen paper to rid of any excess oil. 7
  5. Continue to cook the potatoes in batches, until all used up.
  6. Place potatoes in a mixing bow, and toss in the lemon salt.
  7. Serve.


Read the full original post here authored by Natalie Rix. You can visit her blog here.

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