0.0 – 0 reviews • Deep-Frying
| Level: |
Intermediate |
| Total: |
1 hr |
| Active: |
15 min |
| Yield: |
1 to 2 servings |
| Level: |
Intermediate |
| Total: |
1 hr |
| Active: |
15 min |
| Yield: |
1 to 2 servings |
Ingredients
- 4 small organic russet potatoes
- 2 sprigs fresh rosemary
- 3 cloves garlic
- Vegetable oil, for deep-frying
- Sea salt and freshly ground black pepper
Instructions
- Place the potatoes in a stockpot and cover with cold water; add the rosemary and garlic. Bring to a simmer and cook until the potatoes are al dente, about 30 minutes. Remove the potatoes from the water and let cool.
- Preheat a deep-fryer filled with vegetable oil to 350 degrees F.
- Cut the potatoes into bite-size pieces and fry them in the oil until golden brown and crispy. Drain on paper towels, then transfer to a bowl and season with salt and pepper.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
327 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
65 g |
| Dietary Fiber |
5 g |
| Sugar |
2 g |
| Protein |
8 g |
| Cholesterol |
0 mg |
| Sodium |
826 mg |
| Serving Size |
1 of 2 servings |
| Calories |
327 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
65 g |
| Dietary Fiber |
5 g |
| Sugar |
2 g |
| Protein |
8 g |
| Cholesterol |
0 mg |
| Sodium |
826 mg |