Fried potatoes are a dish or a component of other dishes (such as Bauernfrühstück) essentially consisting of potatoes which have been friedordeep-fried in hot cooking oil often with the addition of salt and other seasonings. They are often served as a side dish.
| Nutritional value per 100 g | |
|---|---|
| Energy | 539 kcal (2,260 kJ) |
63 g | |
| Dietary fiber | 6 g |
29 g | |
| Saturated | 7 g |
6 g | |
| Minerals | Quantity %DV† |
| Phosphorus | 19% 233 mg |
| Potassium | 31% 930 mg |
| Sodium | 14% 328 mg |
| †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]
French-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]
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| Baked or roasted |
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| Boiled or stewed |
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| Bread |
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| Fried |
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| Mashed |
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| Pies |
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| Other |
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