Shoestring Potatoes
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
206
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 381 mg | (10 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Idaho potatoes (peeled and rinsed)
- Peanut oil (for deep frying)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Using a mandoline, slice potatoes into 1/4-inch-thick julienne strips. Place sliced potatoes in a large glass bowl and cover with tepid water. Spin the sliced potatoes dry using a salad spinner or lay them in a single layer on paper towels and pat dry.
2.
In a heavy bottomed pot, heat 2-inches of oil over medium heat until a deep-fry thermometer reads 365º F. Increase the heat to medium-high to maintain temperature. Working in batches, carefully had the potatoes and fry until golden brown and crispy, about 3 minutes per batch. Using a slotted spoon or strainer removed the fries and drain on paper towels. Return oil to 365º F between batches. Repeat the process with the remaining potatoes.
3.
Season fries with salt and pepper. Serve.
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