Serious Eats: Recipes

Cook the Book: April's Rosemary Straw Potatoes

Today's Cook the Book recipe jumped out at everyone here at the Serious Eats office because it was given to Jamie Oliver by the chef of one of our favorite restaurants here in New York. The "April" in the title refers not to the month, but to April Bloomfield, of the gastropub The Spotted Pig. Bloomfield calls them "shoestring potatoes" on the menu, and they come with the amazing blue-cheese burger there, but Oliver says they're known as "straw potatoes" in England (where Bloomfield also hails from). The rosemary and lemon salt play well with each other, making for an addictive little side item. We've adapted the recipe here for your cooking (and eating) pleasure.

Adapted from Cook with Jamie, by Jamie Oliver. I've found that the rosemary used in Bloomfield's Spotted Pig version is at first interesting but can become a bit much by the end of your shoestring pile. Try cutting back on the herb if you experience the same palate fatigue.

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