4 Serves
45 Mins
Wash and peel the potatoes, then cut them into uniform sticks. Pat them thoroughly dry with paper towels to ensure maximum crispiness.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
49 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
1000 mg / 4,700 mgSodium
630 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat the cooking oil in a deep-frying pot or heavy-bottomed pot to 175°C. Fry the potato sticks in small batches until they are golden brown and crunchy.
Remove the fries using a slotted spoon and drain them on paper towels. While still hot, toss the fries with chili powder and salt in a large bowl.
In the same hot oil, carefully fry the fresh curry leaves for a few seconds until they turn translucent and crispy. Remove them immediately and scatter over the seasoned fries, crushing them slightly to release their aroma.
10
g28
g32
g
American
American