Directions:
- Peel 2 lb of potatoes; cut into long french-fry sticks, about 3/8 x 3/8 inches thick. Rinse; shake off water.
- Transfer potatoes to a large deep heavy pot, spreading potatoes so they're no more than 2 layers deep. Pour in oil to cover potatoes by 1 inch. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently).
- Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25–30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
- Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.91 Kcal (351 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 12.11mg | 1% | |
| Potassium | 475.75mg | 10% | |
| Total Carbs | 18.17g | 6% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 2.6g | 5% | |
| Vitamin C | 6.9mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 15.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 97 Kcal (406 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 14mg | 1% | |
| Potassium | 550mg | 10% | |
| Total Carbs | 21g | 6% | |
| Sugars | 1g | 3% | |
| Dietary Fiber | 2g | 7% | |
| Protein | 3g | 5% | |
| Vitamin C | 8mg | 12% | |
| Iron | 1mg | 5% | |
| Calcium | 18mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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