4 Serves
45 Mins
Peel the potatoes and cut them into uniform sticks. Rinse them under cold water to remove excess starch and pat them completely dry using kitchen towels.
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Vitamin K
171 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
4 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
8 mg / 1,250 mgPotassium
62 mg / 4,700 mgSodium
583 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
18 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Heat oil in a deep-frying pot to 175°C. Carefully add the potato sticks in batches and fry until they are golden brown and crispy.
Remove the fried potatoes using a slotted spoon and drain them on paper towels to remove excess oil. Sprinkle with salt while still hot.
In a small saucepan, combine the honey and chili flakes over low heat until warmed through and well combined.
Place the crispy potato sticks in a large bowl, pour the spicy honey glaze over them, and toss gently until evenly coated.
25
g95
g20
g
Yemeni
