Fried potatoes are a dish or a component of other dishes (such as ''

Bauernfrühstück Bauernfrühstück () (literally ''farmer's breakfast'') is a warm German dish made from fried potatoes, eggs, green onions, parsley, cheese, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner. ...

'') essentially consisting of

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es which have been fried or

deep-fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norma ...

in hot cooking oil often with the addition of

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

and other seasonings. They are often served as a

side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.Acrylamide Acrylamide (or acrylic amide) is an organic compound with the chemical formula CH2=CHC(O)NH2. It is a white odorless solid, soluble in water and several organic solvents. From the chemistry perspective, acrylamide is a vinyl-substituted primary ...

is formed from

asparagine Asparagine (symbol Asn or N) is an α-amino acid that is used in the biosynthesis of proteins. It contains an α-amino group (which is in the protonated −NH form under biological conditions), an α-carboxylic acid group (which is in the depro ...

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.

Nutrition

French-fried potatoes in

vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or f ...

are 63%

carbohydrate In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or m ...

s, 29%

fat In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides (triple est ...

, and 6%

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...

. A 100-gram reference amount supplies 539 calories and is a rich source (20% or more of the

Daily Value The Reference Daily Intake (RDI) used in nutrition labeling on food and dietary supplement products in the U.S. and Canada is the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy ...

) of several

B vitamins B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism and synthesis of red blood cells. Though these vitamins share similar names (B1, B2, B3, etc.), they are chemically distinct compounds that often coexi ...

sodium Sodium is a chemical element with the symbol Na (from Latin ''natrium'') and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 of the periodic table. Its only stable ...

phosphorus Phosphorus is a chemical element with the symbol P and atomic number 15. Elemental phosphorus exists in two major forms, white phosphorus and red phosphorus, but because it is highly reactive, phosphorus is never found as a free element on Ear ...

, and

potassium Potassium is the chemical element with the symbol K (from Neo-Latin ''kalium'') and atomic number19. Potassium is a silvery-white metal that is soft enough to be cut with a knife with little force. Potassium metal reacts rapidly with atmosph ...

List of fried potato dishes

* French fries/chips, also known as “French-fried potatoes” *

German fries German fries (also referred to as German fried potatoes) is a dish consisting of thinly sliced raw or cooked potatoes fried in fat like lard, butter or vegetable oils. Bacon and onion slices are common additional ingredients. Salt and pepper are ...

''(Bratkartoffeln)'' *

Hash browns Hash browns, also spelled hashed browns, are a popular American and British breakfast food, consisting of finely chopped potatoes that have been fried until browned. Hash browns first started appearing on breakfast menus in New York City in t ...

– grated or shredded potatoes that are fried in oil ** Potato cake/patty – further processed hash browns that a pressed into patty-like

finger food Finger foods are small, individual portions of food that are eaten out of hand. They are often served at social events. The ideal finger food usually does not create any mess (i.e. no crumbs, drips, or any kind of mess), but this criterion is o ...

Home fries Home fries (US, Canada), house fries (US), American fries (US), fried potatoes (UK, Canada and regional US), Bratkartoffeln (German), bistro potatoes (southeastern US), or peasant potatoes are a type of basic potato dish made by pan- or skillet ...

– 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 Lyonnaise potatoes – in French pommes de terre sautées à la lyonnaise – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions. History and ingredients The culinary term ''à la lyonnaise'' – in the st ...

– a French dish prepared with sliced pan-fried potatoes and thinly sliced onions that are sautéed in butter with parsley *

Papa rellena Papas rellenas (English: stuffed potatoes) are the most popular type of croquettes in Latin American regions such as Peru, Ecuador, Bolivia, Mexico, Chile, Colombia, and the Caribbean (more so the Dominican Republic, Cuba and Puerto Rico). Th ...

(

English English usually refers to: * English language * English people English may also refer to: Peoples, culture, and language * ''English'', an adjective for something of, from, or related to England ** English national ide ...

: 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/

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. **

Boxty Boxty ( ir, bacstaí) is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Leitrim, Mayo, Sligo, Donegal, Fermanagh, Longford, and C ...

– a traditional Irish potato pancake **

Latke A latke ( yi, לאַטקע ''latke''; sometimes romanized ''latka'', lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients ot ...

– a potato pancake of traditional Jewish cuisine. Often made with matzo meal, egg, potato purée and served with apple sauce or sour cream. *

Potato waffle Potato waffles are a potato-based savoury dish in a waffle shape. They are common in the United Kingdom and Ireland and are also available in some other countries, including Australia, Canada and United States. They are made of potato, oil, a ...

– can be fried, baked or grilled *

Potatoes O'Brien Potatoes O'Brien is a dish of pan-fried potatoes along with red and green bell peppers and onion. The potatoes and the bell peppers are fried (varying according to taste) and are served hot. The origin of the dish is disputed. The dish has been ...

– consists of pan-fried potatoes along with green and red bell peppers *

Rösti Rösti or rööschti () is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around th ...

– a Swiss dish *

Tater tots Tater tots are grated potatoes formed into small cylinders and deep-fried, often served as a side dish. The name "tater tot" is a registered trademark of the American frozen food company Ore-Ida, but is often used as a generic term. "Tater" ...

—grated potatoes formed into bite-sized pieces

References

{{Potato dishes Potato dishes Fried vegetables

Nutrition

List of fried potato dishes

See also

References