Photography by James Tse
Food Styling by Ruth Gangbar
First published in Wish February 2005
American | Frying | Potatoes | Snacks | All categories...
food
Yukon Gold Frites
Pass the ketchup, please.
Ingredients
| Yukon gold potatoes | |
| Sunflower oil |
Instructions
- Leaving the skins on, cut potatoes into thick matchsticks (allow one potato per person) and place in cold water for a minimum of 1 hour, or even the day before.
- Drain and pat potatoes dry with paper towel.
- Using a wok or deep fryer, heat sunflower oil to 250 F and blanch potatoes for approximately 5 minutes or until potato is slightly cooked but no colour has developed. Drain on paper towels.
- Raise heat of oil to 375 F and drop in blanched fries. Cook until golden, 3-5 minutes.
- Season with salt and serve.
Nutritional information
Nutrients per 3-ounce serving: 319 calories,5 g protein, 17.4 g fat, 37.5 g carbohydrates, g fibre. Excellent source vitamins B6 and C.
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