Directions:
- Heat 1 1/2 inches oil to 325°F in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes with slicer into 1/4-inch sticks.
- Fry potatoes in 5 batches for 1 1/2 minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain. (Return oil to 325°F between batches.)
- Heat oil to 350°F. Refry potatoes in 5 batches until golden and crisp, about 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 350°F between batches.)
- Season fries with salt.
- Cooks notes: If you dont have an adjustable- blade slicer, you can slice the potatoes with a knife lengthwise into 1/4-inch-thick slices, then cut into 1/4-inch sticks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4828.58 Kcal (20216 kJ) | ||
| Calories from fat | 4903.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 544.84g | 838% | |
|---|---|---|---|
| Sodium | 27.21mg | 1% | |
| Potassium | 2643.91mg | 56% | |
| Total Carbs | 81.63g | 27% | |
| Dietary Fiber | 40.82g | 163% | |
| Protein | 27.21g | 54% | |
| Iron | 9.1mg | 50% | |
| Calcium | 122.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 728.57 Kcal (3050 kJ) | ||
| Calories from fat | 739.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.21g | 838% | |
|---|---|---|---|
| Sodium | 4.11mg | 1% | |
| Potassium | 398.93mg | 56% | |
| Total Carbs | 12.32g | 27% | |
| Dietary Fiber | 6.16g | 163% | |
| Protein | 4.11g | 54% | |
| Iron | 1.4mg | 50% | |
| Calcium | 18.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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