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Purple Potato Wedges

Photo: Annabelle Breakey
Total time 1 hr, 15 mins
Yield Serves 6
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. 

Ingredients

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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.