Best Fried Potatoes and Onions

Beer-Battered Pickerel with Fried Potatoes and Onions Image Image by: Beer-Battered Pickerel with Fried Potatoes and Onions Image Author: Canadian Living

Frying onions in the oil before adding the potatoes adds subtle flavour to the fries. Plus, the onions become meltingly tender inside, with crisp edges and a wicked sweetness. Oil-blanch the potatoes in very small batches; the moisture in them makes the oil really bubble, which could cause it to overflow.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2013

Ingredients

  • vegetable oil for deep-frying
  • 3 lbs baking potatoes
  • 2 sweet onions halved and cut in 1/2-inch thick slices
  • 1/2 teaspoon salt

Method

Into deep fryer or deep pot, pour enough oil to come no more than halfway up side; heat to 375?F (190?C) on deep-fryer thermometer or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.

Meanwhile, scrub potatoes; cut lengthwise into 1/4-inch (5 mm) thick slices. Stacking 2 or 3 at a time, cut lengthwise into 1/4-inch (5 mm) wide sticks. Pat dry.

Working in small batches, oil-blanch potatoes until barely golden yet still crisp, 30 to 60 seconds. Transfer to paper towel–lined baking sheet to drain.

Working in batches, fry onions until golden, 4 to 6 minutes. Transfer to separate paper towel–lined baking sheet.

Working in batches, fry potatoes until tender and golden, 4 to 5 minutes. Transfer to paper towel–lined baking sheet to drain. Toss with onions; sprinkle with salt.

Nutritional facts Per serving: about

  • Sodium 157 mg
  • Protein 3 g
  • Calories 319.0
  • Total fat 20 g
  • Potassium 637 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 34 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Best Fried Potatoes and Onions

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