1-First, start by preparing the lemon salt: grind the zest of one lemon with four tablespoons of sea salt until it’s finely textured and full of flavor. You can use it right away or let it dry for a couple of hours before storing it for later. This step adds that zesty kick that makes the fries stand out.

2-Next, heat two to three inches of sunflower oil or a mix of canola and vegetable oil in a high-sided pan until it reaches 350 degrees Fahrenheit. To check if it’s ready, drop in a piece of potato; it should rise and turn golden quickly. This ensures your fries get that perfect crisp without burning.

3-Then, pat the one and three-quarter pounds of julienned potatoes dry to get rid of extra starch, which helps them fry up just right. Fry them in small batches to avoid crowding the pan, cooking for one to two minutes until they’re golden and crisp. Toss in a few sprigs of rosemary during the last 10 to 30 seconds to infuse that fresh aroma.

4-Finally, take the fries and rosemary out to drain on paper towels, then sprinkle them with the lemon salt while they’re still warm. Serve them immediately for the best taste and texture. For a lighter option, consider adaptations like baking instead of frying to cut down on oil.