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Purple Potato Wedges





Yields
Serves 6



Total Time
1 hr 15 mins

The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy fries.

 

su-Purple Potato Wedges




Photo: Annabelle Breakey
 2 pounds purple potatoes, peeled and cut into 1/2-in.-thick wedges
  Vegetable oil for frying
  Fine sea salt
Step 1
1

Spread cut potatoes in bottom of a large roasting pan in a single layer. Add enough oil to cover. Put on a stovetop, preferably over 2 burners, and cook over low heat, moving pan as necessary to prevent hot spots, until tubers are tender when pierced, about 25 minutes. Using a spatula, carefully lift potatoes every so often to keep them from sticking.

Step 2
2

Increase heat to medium-low (no higher) and cook potatoes, stirring every 10 minutes, until golden and crisp, about 30 minutes more. Drain on paper towels. Sprinkle immediately with salt.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories205
% Daily Value *
Total Fat 9.1g12%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 93mg5%
Total Carbohydrate 27g10%

Dietary Fiber 1.8g7%
Protein 3.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.