Fried potatoes are a dish or a component of other dishes (such as Bauernfrühstück) essentially consisting of potatoes which have been fried or deep-fried in hot cooking oil often with the addition of salt and other seasonings. They are often served as a side dish.
Health considerations
edit| Nutritional value per 100 g | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 539 kcal (2,260 kJ) | ||||||||||||||
63 g | |||||||||||||||
| Dietary fiber | 6 g | ||||||||||||||
29 g | |||||||||||||||
| Saturated | 7 g | ||||||||||||||
6 g | |||||||||||||||
| |||||||||||||||
| †Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3] Source: [1] | |||||||||||||||
Acrylamide is formed from asparagine and reducing sugars in potatoes, so choosing potato varieties with lower levels of these compounds can reduce acrylamide formation, along with not refrigerating potatoes and only frying them until they are golden, not brown.[4][5]
Nutrition
editFrench-fried potatoes in vegetable oil are 63% carbohydrates, 29% fat, and 6% protein. A 100-gram reference amount supplies 539 calories and is a rich source (20% or more of the Daily Value) of several B vitamins, sodium, phosphorus, and potassium.[1]
List of fried potato dishes
edit- French fries/chips, also known as “French-fried potatoes”[6]
- German fries (Bratkartoffeln)
- Hash browns – grated or shredded potatoes that are fried in oil
- Potato cake/patty – further processed hash browns that a pressed into patty-like finger food
- Home fries – referred to as fried potatoes (UK and regional US), it is a basic potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes that are sometimes unpeeled and may have been par-cooked by boiling, baking, steaming, or microwaving
- Lyonnaise potatoes – a French dish prepared with sliced pan-fried potatoes and thinly sliced onions that are sautéed in butter with parsley
- Papa rellena (English: stuffed potatoes) – a Latin American dish prepared using a baked potato dough that is stuffed with various fillings
- Patatas bravas – a Spanish dish typically prepared using white potatoes that have been cut into irregular shapes of about 2 centimeters, then fried in oil and served warm with a sauce such as a spicy tomato sauce or an aioli.
- Potato chips/crisps — thin sliced potatoes that have been peeled, vacuum-fried/deep-fried in oil and flavored.
- Potato pancake – shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated garlic or onion and seasoning.
- Potato waffle – can be fried, baked or grilled
- Potatoes O'Brien – consists of pan-fried potatoes along with green and red bell peppers
- Rösti – a Swiss dish
- Tater tots – grated potatoes formed into bite-sized pieces
See also
edit
References
edit- ^ a b "Fast foods, potato, French fried in vegetable oil, per 100 grams". Nutritiondata.com, Conde Nast, US Department of Agriculture National Nutrient Database, SR-21. 2018. Retrieved 6 November 2021.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
- ^ Nutrition, Center for Food Safety and Applied (3 February 2020). "Acrylamide and Diet, Food Storage, and Food Preparation". FDA.
- ^ Medeiros Vinci, Raquel; Mestdagh, Frédéric; De Meulenaer, Bruno (August 2012). "Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies". Food Chemistry. 133 (4): 1138–1154. doi:10.1016/j.foodchem.2011.08.001.
- ^ Smith, A.F. (2013). Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia. EBSCO ebook academic collection. ABC-CLIO. p. 370. ISBN 978-1-61069-233-5. Retrieved April 23, 2018.