- Total: 17 min
- Prep: 5 min
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 502 mg
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 502 mg
Ingredients
Directions
- Heat oil in a deep fryer to 300 degrees F. Using a mandoline cut potatoes into shoe string shapes. Add potatoes to deep fryer. Fry until just cooked through, Using a spider, remove potatoes from oil to paper towels. Increase heat in fryer to 400 degrees F. Add the potatoes back to oil and cook until golden brown. Remove and drain again. Salt to taste.
- Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997
