Purple Potato Wedges
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.
This recipe goes with Ají Amarillo Dip
More From Sunset
1 Hour, 15 Minutes
- Calories: 205
- Calories from fat: 40%
- Protein: 3.6g
- Fat: 9.1g
- Saturated fat: 1.2g
- Carbohydrate: 27g
- Fiber: 1.8g
- Sodium: 93mg
- Cholesterol: 0.0mg
- 2 pounds purple potatoes, peeled and cut into 1/2-in.-thick wedges
- Vegetable oil for frying
- Fine sea salt
- 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.
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