Thick-Cut Fries
Healthy, because
Even smarter
Nutritional values
Just about everyone likes fries, and most people are also aware that they can be a fat trap and therefore not one of the healthiest foods. Make your own thick French fries, then you can determine the fat content and oil quality. Use high-quality oils such as rapeseed or olive oil to benefit from the anti-inflammatory high-quality fatty acids.
Why don't you make the mayonnaise with the fries yourself? Click here for a delicious recipe for vegan mayonnaise.
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 60 μg | (20 %) | ||
| Vitamin C | 67.5 mg | (71 %) | ||
| Potassium | 1,800 mg | (45 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Zinc | 0.75 mg | (9 %) | ||
| Saturated fatty acids | 0 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 10 large waxy potatoes
- plentiful vegetable oil (for frying)
- salt
- ground paprika
- Mayonnaise
Preparation steps
Rinse and peel potatoes. Cut potatoes into uniformly thick sticks. Rinse thoroughly with cold water to remove excess starch. Pat dry with paper towels.
Heat the oil in a deep-fryer to 160°C (approximately 325°F). In batches, cook fries. With a slotted spoon, remove fries from oil and transfer to a paper-towel-lined tray to drain. Let cool slightly.
Raise the heat until the oil reaches 180°C (approximately 350°F). In batches, cook fries until golden-brown and crispy, a few minutes per batch.
With a slotted spoon transfer fries to a paper-towel-lined tray to drain. Season with salt and paprika. Serve immediately, with mayonnaise for dipping.
