French Style Fried Potatoes, 4 Ways
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,150 cal. | (55 %) | ||
| Protein | 5.41 g | (6 %) | ||
| Fat | 118.35 g | (102 %) | ||
| Carbohydrates | 35.14 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.05 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 2.16 mg | (18 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 32.43 μg | (11 %) | ||
| Vitamin C | 36.49 mg | (38 %) | ||
| Potassium | 972.97 mg | (24 %) | ||
| Calcium | 27.03 mg | (3 %) | ||
| Magnesium | 32.43 mg | (11 %) | ||
| Iron | 1.46 mg | (10 %) | ||
| Zinc | 0.41 mg | (5 %) | ||
| Saturated fatty acids | 12.68 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 800 grams waxy potatoes
- 500 milliliters sunflower oil (for frying)
- coarse salt (for sprinkling)
Preparation steps
Peel and rinse the potatoes. Cut into sticks and cubes as follows:
For the french "Pailles" (straw potatoes) slice the potato into thin slices and then cut into very thin strips. Rinse in a colander with cold water (so that the starch is fully rinsed off). Place on a kitchen towel to dry. In a pan, heat the oil and fry the potato strips in portions until golden. Remove using a slotted spoon and drain on paper towels. Serve sprinkled with salt.
For the "Bataille" fries (cubed fries) cut the potatoes into 0.6 cm (approximately 1/4 inch) slices, then cut into 0.6 cm (approximately 1/4 inch) wide strips. Rinse under running water, let dry on a kitchen towel and fry until golden brown in hot frying oil. Serve sprinkled with salt.
For the "Rissolées" (diced potatoes) cut the potato into 1 cm (approximately 1/2 inch) cubes. Rinse under cold water, allow to dry, fry and sprinkle with salt.
For the "Pont Neuf" potatoes, cut 1 cm (approximately 1/2 inch) thick slices, then cut into 1 cm wide strips. Rinse under cold water, dry and fry in hot cooking oil until golden brown. Remove, drain and serve sprinkled with salt.
For the fries Rissolées (diced potatoes) cut the potato into 1 cm cubes. These Rinse under cold water, allow to dry and bake in a hot pan with golden yellow oil. Serve with salt sprinkled.
4. sectional shape:
For the French Pont Neuf potatoes into 1 cm thick slices, then cut into 1 cm wide strips. Rinse under cold water, allow to dry and hot cooking oil until golden brown. Remove, drain and serve sprinkled with salt.
