Frenchies

By Laura Cunningham

Published August 10, 1991

Total Time
20 minutes
Rating
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Ingredients

Yield:Four to six servings

  • About 1 cup vegetable oil for frying

  • 1 tablespoon butter

  • 4 Idaho or russet potatoes, cut in ¼-inch julienne (place in a bowl of cold water until ready to use)

  • Salt to tast

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

30 grams carbs; 5 milligrams cholesterol; 364 calories; 18 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 27 grams fat; 2 grams fiber; 443 milligrams sodium; 4 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a skillet heat the oil (about a depth of 1 inch) and the butter until hot. Working in batches, fry the potatoes for 6 to 8 minutes, or until golden brown. With a slotted spoon, remove the potatoes and drain on paper towels. Add salt to taste and serve hot.

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