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Cascadia Rosemary Garlic Fries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.2332
Energy (kCal)1079.4692
Carbohydrates (g)246.5965
Total fats (g)1.2878
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot suitable for frying, preheat oil to 320 degrees. | 2. Scrub potatoes under cold water. | 3. Cut into 1/4"x1/4"x2" sticks, leaving the peels on. | 4. Keep the potatoes in cold water while preparing, and when all are cut, rinse well under cold water, removing all excess starch. | 5. Drain well, and dry on paper towels. | 6. Fry a small amount at a time, until softened but not brown. | 7. Drain and spread on cooling rack over paper towels or newspaper. | 8. After all potatoes are fried, cool and refrigerate for at least one hour. | 9. Combine the garlic, rosemary and parsley. | 10. Heat oil to 425 degrees. | 11. Fry the cold fries, small amounts at a time until golden brown. | 12. Drain and place on a paper-towel lined cookie sheet. | 13. Add fries to bowl with garlic and herbs, and toss to coat. | 14. Serve fries immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    russet potato 3 lbs 1075.0152 245.8927 29.1207 1.0886
    garlic clove 3 peeled minced - - - -
    rosemary 2 tablespoons chopped 4.454 0.7038 0.1125 0.1992
    italian parsley 1 tablespoon chopped - - - -
    canola oil - - - -
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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