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Ingredients
8 baking potatoes, peeled and cut into thirds
½ cup flour
3 tablespoons vegetable oil
Kosher salt to taste
Nutritional analysis per serving (8 to 10 servings)
40 grams carbs; 215 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 3 grams fiber; 480 milligrams sodium; 5 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
- Step 1
Preheat the oven to 450 degrees and place 2 large, heavy skillets or roasting pans in the oven to heat up. Place the potatoes in a large kettle and cover with cold, salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
- Step 2
Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillets from the oven and add half the oil to each. Divide the potatoes between the skillets, shaking the pans occasionally, until they are golden brown all over, about 35 minutes. Season generously with salt and serve.
Private Notes