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.
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]
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.
^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). 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).
ISBN978-0-309-48834-1.
PMID30844154.{{
cite book}}: CS1 maint: multiple names: authors list (
link)