- Calories 205
- Caloriesfromfat 40%
- Protein 3.6g
- Fat 9.1g
- Satfat 1.2g
- Carbohydrate 27g
- Fiber 1.8g
- Sodium 93mg
- Cholesterol 0.0mg
Purple Potato Wedges
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.
How to Make It
Step 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
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
Note: Nutritional analysis is per serving.
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