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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
