Purple Potato Wedges

Purple Potato WedgesRecipe
Photo: Annabelle Breakey
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.


Serves 6


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


Total: 1 Hour, 15 Minutes

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.

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.

Note: Nutritional analysis is per serving.

Created date

September 2011

Nutritional Information

Calories 205
Caloriesfromfat 40 %
Protein 3.6 g
Fat 9.1 g
Satfat 1.2 g
Carbohydrate 27 g
Fiber 1.8 g
Sodium 93 mg
Cholesterol 0.0 mg