Homemade Fries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,124 cal. | (196 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 450 g | (388 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 280 mg | (2,333 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 48.1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes (medium to large)
- 2 liters vegetable oil
- salt
Preparation steps
Peel the potatoes, rinse and cut lenthwise into 8 mm (approximately 1/4 inch) slices. Place cut side down on the cutting board and cut into 8 mm (approximately 1/4 inch) thick sticks. Rinse the potatoes in a bowl of cold water and drain. Place on several layers of paper towels. Place another layer of paper towels on top and pat dry.
Fill a pot with the oil. Heat to 160°C (approximately 325°F). Use a basket to fry the potatoes in batches until pale yellow, about 3-4 minutes. Remove and drain on paper towel, and allow to cool.
Increase the oil temperature to 180°C (approximately 350°F). Add the potatoes and cook until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Hold warm in a 100°C (approximately 210°F) oven until all the fries are cooked.
Season with salt to taste and serve.
