Alsatian Fried Potatoes (Pommes Frites) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 large potatoes fat, to cover salt, to taste | ||
| 1 | Pare raw potatoes and cut lengthwise in strips 1/2 inch thick. Dry thoroughly in a towel. Fry small quantities at a time in hot deep fat, using a spatula to keep pieces from sticking together. When potatoes are golden brown, remove to strainer to drain, then sprinkle with salt. |
| 2 | Note: When preparing large quantitites, the small initial lots may be fried lightly and stored in a strainer. Finish larger lots as above, in deep fat. It is practical to use a wire French fryer. |