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4 Serves
89 Mins
Peel and cut the potatoes into uniform sticks, then soak them in cold water to remove excess starch.
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NorwegianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
291 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
245 mg / 420 mgPhosphorus
408 mg / 1,250 mgPotassium
654 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
Drain and thoroughly dry the potatoes, then heat the cooking oil in a deep-frying pot to 165°C.
Fry the potatoes in the cooking oil until soft but not browned, remove with a slotted spoon, and drain on paper towels.
Increase the oil temperature to 190°C and fry the potatoes again until golden and crispy, then season with salt and pepper.
While the fries are finishing, heat the brown gravy in a saucepan until simmering.
Place the hot fries in a serving dish, top with fresh cheese curds, and pour the hot gravy generously over the top.
35
g2
g30
g
Peruvian