|Nutrition Facts (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.|
Potatoes are so versatile, and it's so rare we find a presentation or preparation that we can't get behind 100 percent. If you are looking for a quick and easy alternative to your everyday potato favorites, consider these Moroccan-spiced deep-fried potatoes. They are simple to make and a delicious change from the more standard french fries, baked, or mashed potatoes.
Serve these deep-fried cubed potatoes as a side to tagines, fried fish, eggs, grilled meats, or sandwiches. They're also delicious served with a simple roasted chicken.
2.2 pounds (1 kilogram) potatoes
1 teaspoon kosher salt
1/2 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme or oregano
1/4 teaspoon garlic powder
2/3 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.
How to Store Moroccan Deep-Fried Potatoes
Leftover potatoes are best kept in a sealed container in the refrigerator for three to five days. They can be reheated in a hot skillet with a little bit of oil until they get crispy again, or a 350 F oven for about 5 to 10 minutes, or until hot and crispy.
To freeze, wrap them tightly in a sealed container or zip-close bag. Thaw them partially and then refry them in hot oil until heated all the way through and crispy.