Directions:
- Peel and cube or wedge the potatoes.
- Place cubes in ice water and add salt. Let sit in ice water about 10-15 minutes.
- Heat oil in skillet.
- Get flour ready in flat bottomed pan so you can dredge wet potato wedges when they are done soaking.
- While oil is heating, in a colander drain potatoes.
- Flip potato pieces into the flour in pan and dredge until all sides of potato are well coated.
- When oil is hot put potato cubes or wedges into oil and fry. Fry until beginning to be golden, then turn and brown on other sides the same way.
- **Note: As potatoes fry you can cover them temporarily to increase heat –the secret to crispiness is leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over, letting them cool in between. I find it helps to use tongs and a fork and individually flip the potato cubes or wedges so they all get browned evenly, but that is up to you. I also flip them all with spatula from time to to time.
- When browned and lightly crisped remove from oil and drain on paper towel.
- While potatoes are cooling heat oil back up and fry bell pepper and onion in same oil medium high heat.
- Fry veggies until onion starts to turn brown and golden around edges but don't let them turn too dark.
- Remove fried veggies and drain on paper towel. Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil.
- Add a little more oil and turn heat back up to get it hot.
- (Watch and have lid ready to protect yourself in case of “spitting” oil from moisture in vegetables in oil, until it boils off. Can lower heat a touch if gets too bad).
- Now, to the hot oil add back the once-fried crisp coated potatoes - and fry again same way until the potatoes have formed a nice, brown crust on all sides.
- When potatoes are medium dark golden and just right (crispy enough), add back the onion and bell pepper to the crispy potatoes.
- Fry together for a very short time then remove before they burn. Vegetables burn relatively quickly so don't fry them long, then quickly remove all from oil and let drain on paper towels. Re-season the potatoes with pepper and onion, checking for garlic powder and saltiness to be just right.
- You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served.
- When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 650.52 Kcal (2724 kJ) | ||
| Calories from fat | 237.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.37g | 41% | |
|---|---|---|---|
| Sodium | 4195.43mg | 175% | |
| Potassium | 694.6mg | 15% | |
| Total Carbs | 93.66g | 31% | |
| Sugars | 8.33g | 33% | |
| Dietary Fiber | 12.35g | 49% | |
| Protein | 11.33g | 23% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 15.3mg | 85% | |
| Calcium | 237.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 194.63 Kcal (815 kJ) | ||
| Calories from fat | 71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 41% | |
|---|---|---|---|
| Sodium | 1255.21mg | 175% | |
| Potassium | 207.82mg | 15% | |
| Total Carbs | 28.02g | 31% | |
| Sugars | 2.49g | 33% | |
| Dietary Fiber | 3.69g | 49% | |
| Protein | 3.39g | 23% | |
| Vitamin C | 9.2mg | 51% | |
| Vitamin A | 0.5mg | 59% | |
| Iron | 4.6mg | 85% | |
| Calcium | 71.1mg | 24% | |
* 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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