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Ingredients
4 cups vegetable oil
12 medium baking potatoes, peeled and sliced 1/16 inch thick, submerged in cold water
2 teaspoons salt
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried rosemary
1 teaspoon saffron
Nutritional analysis per serving (8 to 10 servings)
47 grams carbs; 996 calories; 65 grams monosaturated fat; 15 grams polyunsaturated fat; 6 grams saturated fat; 90 grams fat; 1 gram trans fat; 4 grams fiber; 480 milligrams sodium; 6 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
Heat the oil in a heavy skillet to 360 degrees or until the oil begins to ripple on the surface.
- Step 2
When ready, drain the potatoes and pat thoroughly dry.
- Step 3
Place approximately a half cup of potatoes at a time into hot oil. Fry for two to three minutes, or until golden.
- Step 4
Remove the potatoes from the oil with a slotted spoon and drain in a single layer on a paper bag.
- Step 5
Sprinkle with salt and herbs.
Private Notes