Recipe courtesy of Carl Ruiz
Mini French Fries
Getting reviews...
- Level: Intermediate
- Total: 45 min (includes resting time)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1419
- Total Fat
- 144 g
- Saturated Fat
- 24 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 764 mg
- Level: Intermediate
- Total: 45 min (includes resting time)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1419
- Total Fat
- 144 g
- Saturated Fat
- 24 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 764 mg
Ingredients
Directions
Special equipment:
a deep-frying thermometer; a spider- Peel the potatoes, then shred them on the largest holes of a box grater. Soak in cold water to remove starch and prevent browning, 5 minutes. Strain in a colander and dry on paper towels.
- Heat the oil in a Dutch oven or deep skillet over medium-high heat until the temperature reaches 375 degrees F.
- Fry the potatoes in batches, moving the potatoes gently with a spider to keep them separated, until brown and crispy, about 4 minutes. Remove to a bowl, season with salt and toss to ensure all the fries are thoroughly seasoned. Serve with Frita Cubano or your burger of choice.
