In my last share house I became loved for my freaking-awesome-roast-potatoes and today I am going to let you in on my secret to making said freaking-awesome-roast-potatoes: Rosemary and Lemon Salt
I’ve made this seasoning rub a few times previously, so including this as one of my projects feels as if I am cheating slightly. Although, I have been chipping away on some larger projects, so this one was a quick and simple filler project.
As the name Rosemary and Lemon Salt suggests, it is made from rosemary, lemon and salt. The lemons came from my Aunts property out in the country, I grabbed the rosemary from a bush on the St Georges Road bike path on my ride home one afternoon and we purchased the rock salt at the Food Co-op we’ve started going to. So, in total for 4 cups of seasoning, it cost me 50 cents!
To make the salt, it’s a matter of mixing together the lemon zest, finely chopped rosemary leaves and the sea salt (which I partially crushed up in our mortar and pestle). The ratio of ingredients is one cup salt, three tablespoons of finely chopped rosemary and the zest of one lemon.
The salt is delicious rubbed onto the skin of a chook before you roast it and any roast vegetable. But you really can’t go past tossing your potatoes in olive oil and adding a few generous pinches of this scrummy salt. I do have another secret when it comes to my roast tates, but I’m not willing to give that one away….