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Ingredients
1 tablespoon kosher salt
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
2 teaspoons finely chopped fresh oregano
4 large Idaho potatoes, peeled
1 quart vegetable oil
Nutritional analysis per serving (4 servings)
40 grams carbs; 2154 calories; 161 grams monosaturated fat; 38 grams polyunsaturated fat; 15 grams saturated fat; 224 grams fat; 2 grams trans fat; 5 grams fiber; 1024 milligrams sodium; 5 grams protein; 2 grams 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
- Step 1
Combine seasonings in a small bowl.
- Step 2
Cut potatoes into ¼-inch-thick slices lengthwise, then cut each slice into ¼-inch-thick fries. Place in a large bowl of cold water.
- Step 3
Heat oil in a large straight-sided skillet to 325 degrees. Dry potatoes in batches on paper towels. Fry each batch for 3 to 4 minutes and drain on paper towels.
- Step 4
Increase heat of oil to 375 degrees and fry the potatoes again, in batches, until golden brown. Drain and sprinkle with adobo seasoning mix.
Private Notes