Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Russet potatoes , cut into 2- inch chunks
- Salt
- Freshly-ground black pepper
- 2 quarts olive oil (not extra virgin)
- Sour cream (optional)
- Chopped chives (optional)
Directions
Place potatoes into a container of very cold water. Let sit until potatoes, when rinsed, give off clear water.
Heat oil in a deep-fryer or a large pot to 325°F. Add potatoes in batches and deep fry , stirring occasionally, until potatoes are tender and only very slightly browned. Drain on a cooling rack in a newspaper lined sheet pan.
Increase oil temperature to 375°F. Add potatoes again, in batches, and cook until golden brown and crispy.
Once all potatoes have been fried and drained on the rack, sprinkle them very liberally with salt and freshly ground black pepper. Toss to coat, then serve with sour cream and chopped chives, if desired.