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Suggest a better descriptionFRENCH-FRIED POTATOES Yield varies widely depending upon the size of the potatoes. 1. Choose large, mature potatoes. 2. Wash, pare, and cut them in sticks about 1/2-inch thick. 3. Rinse well in cold water; drain. Pat dry. 4. Fry small amounts at a time in deep fat at 360 degrees F for 5 minutes or until tender but not brown. 5. Drain well on paper towels. Cool. 6. Pack into containers. No head space is necessary. Seal, label, and freeze. 7. Cook frozen french fries in deep fat at 375 degrees F until browned. Or spread them in a single layer on a cookie sheet and heat in a 450 degree F oven, 5 to 10 minutes or until browned. NEW POTATOES 1. Choose smooth, tiny new potatoes. 2. Scrub well. 3. Blanch 3 to 5 minutes, depending on size. Cool; drain well. 4. Pack in containers. Seal, label, and freeze. 5. Cook frozen new potatoes just until tender. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 08:25:35 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Serving (1120g) | ||
Recipe Makes: 1 | ||
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Calories: 690 | ||
Calories from Fat: 7 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.8mg | 2 % | |
Potassium 3772.2mg | 99 % | |
Total Carbohydrate 156.5g | 46 % | |
Dietary Fiber 19.7g | 79 % | |
Sugars, other 136.8g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 690
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