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Photo: Annabelle Breakey Photo by: Photo: Annabelle Breakey

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

Sunset OCTOBER 2011

  • Yield: Serves 6
  • Total:1 Hour, 15 Minutes

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Purple Potato Wedges recipe

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