JW Potatoes, Mable's Style
Recipe: #32846
June 30, 2019
Categories: Side Dishes, Vegetables, Potatoes, North American, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"This is out of the July/August 2019 Food Network magazine...these potatoes are modeled after chef Jonathan Waxman's...prep time does not include cooling time..."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (327.1 g)
- Calories 360.8
- Total Fat - 18.6 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 177.6 mg
- Total Carbohydrate - 44.4 g
- Dietary Fiber - 7.2 g
- Sugars - 3.4 g
- Protein - 5.4 g
- Calcium - 38.3 mg
- Iron - 1.8 mg
- Vitamin C - 28.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 400°F. Scrub the potatoes, place them on a baking sheet and bake until the thickest part is easily pierce with a knife, about 1 hour 15 minutes. Remove the pan from the oven and allow the potatoes to cool completely. Break them up by hand into rough 1- or 2-inch pieces. (this step can be done a day in advance; refrigerate the potatoes until needed.)
Step 2
In a small bowl, whisk to combine the mustard and vinegar. While whisking, add the olive oil in a steady stream to form an emulsion.
Step 3
In a deep-fryer or pot over medium-high heat, heat about 4 inches of peanut oil or lard to 360°F. Fry the potatoes in batches until golden brown and crisp, using a slotted spoon or frying spider to turn them often, about 4 minutes. When the potatoes are done, use a slotted spoon to transfer them to a paper towel-lined plate.
Step 4
In a large bowl, combine the potatoes, scallions and enough vinaigrette to lightly coat (about 2 tablespoon) and toss to combine. Pour onto a platter, sprinkle with flaky salt and serve.
Tips & Variations
No special items needed.
Tags :
Side Dishes
