4 Serves
72 Mins
Wash and peel the boiling potatoes, then cut them into uniform, bite-sized chunks using a chef's knife on a cutting board.
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Vitamin K
5 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
23 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
863 mg / 4,700 mgSodium
1117 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Carefully add the potato chunks to the hot oil and fry, stirring occasionally with a spatula, until they are golden brown and tender throughout, which takes about 45 minutes.
Remove the potatoes from the pot using a slotted spoon, drain excess oil on paper towels, and season generously with salt and black pepper before serving hot.
25
g95
g20
g
Yemeni
