|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 4g||13%|
|Total Sugars 2g|
|Vitamin C 16mg||80%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for a quick and easy alternative to your everyday staples? These Moroccan-spiced deep-fried potatoes are easy to make and a delicious change from French fries or baked potatoes.
2.2 pounds/1 kilogram potatoes
1 teaspoon kosher salt
1/2 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon black pepper
1/2 teaspoon dried thyme or oregano
1/4 teaspoon garlic powder
3 to 4 cups vegetable oil or other neutral oil like canola (or amount needed for deep-frying)
2 tablespoons butter, at room temperature or melted
Gather the ingredients.
Peel the potatoes, and cut them into cubes 1/2 to 3/4-inch thick. Wash the cut potatoes, and let them drain.
In a small bowl, mix together the salt, paprika, white pepper, black pepper, thyme or oregano, and garlic powder and set aside.
Heat oil in a deep fryer to 350 F/180 C.
Pat rinsed potato cubes with paper towels to remove excess moisture and add them to the deep fryer. Fry for about 15 minutes or until deep golden and tender.
Remove from the oil and drain on a paper towel.
Toss the cooked potatoes with the butter and reserved spice mixture in a large bowl. Serve immediately.
- Russet potatoes tend to be the best potato to use for deep frying. They have a higher starch and do not have as much moisture in them as other potatoes.