Fried potatoes

Fried potatoes are a dish – or 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/or other seasonings. They are often served as a side dish.

Home-prepared fried potatoes
Nutritional value per 113g
Energy630 kJ (150 kcal)
22g
Dietary fiber2g
7g
Saturated3g
2g
MineralsQuantity %DV†
Sodium
12%
180 mg
†Percentages are roughly approximated using US recommendations for adults.
Source: [1]
Sliced potatoes frying in a frying-pan
German fries with onions

Health considerations

A threat from consuming fried potatoes is consuming a potential carcinogen, acrylamide which is produced when starchy foods are fried at a high temperature.[2]

High consumption of fried potatoes is sometimes implicated to increase the risk of type 2 diabetes, obesity, cardiometabolic diseases and mortality. This is likely due to several cooccurring factors, such as; high glycemic index, increased fat-caloric density combined with excessive sodium, cooking in trans fats,[3] cooking with degraded oils, [4] and the obligatory high-heat increasing exposure to acrolein, acrylamide & glycidamide.[5][6] The increased relative risk is more consistently observed when focusing on shallow fry(eg; hashbrowns) and deep fry (eg.chips, especially french fries)[3] but not routinely observed when studying unfried potato consumption.[7]

List of fried potato dishes
  • French fries/chips AKA “French-fried potatoes”[8]
  • Fried jicamas – alternative Mexican potato used in soups and stir-fried dishes, and as a substitute for traditional potatoes in low carbohydrate diets
  • German fries (Bratkartoffeln)
  • Hash browns – grated or shredded potatoes that are fried in oil
  • 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.
  • Potato chips/crisps — thin sliced potatoes that have been peeled, vacuum-fried/deep-fried in oil and flavored. Typically is extensively processed & mass-produced. Often heavily salted and considered a low nutrient “junk food”.
  • Potato pancake – shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated garlic or onion and seasoning.
  • Boxty – a traditional Irish potato pancake
  • Latke – 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 – can be fried, baked or grilled
  • Potatoes O'Brien – consists of pan-fried potatoes along with green and red bell peppers
  • Rösti – a Swiss dish
  • Tater tots —grated & shaped potatoes that are cut into “bite-size” pieces and are deep fried. Common side dish given to USA children.

See also

References
  1. "Calories in Home Prepared Fried Potatoes – Calories and Nutrition Facts". MyFitnessPal.com. January 20, 2016. Retrieved April 27, 2018.
  2. "Fried Potatoes Linked to Early Death Risk". WebMD. Retrieved 2018-04-26.
  3. Veronese, Nicola; Stubbs, Brendon; Noale, Marianna; Solmi, Marco; Vaona, Alberto; Demurtas, Jacopo; Nicetto, Davide; Crepaldi, Gaetano; Schofield, Patricia; Koyanagi, Ai; Maggi, Stefania (2017-07-01). "Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study". The American Journal of Clinical Nutrition. 106 (1): 162–167. doi:10.3945/ajcn.117.154872. ISSN 0002-9165.
  4. Paul, S.; Mittal, G. S.; Chinnan, Dr M. S. (1997-11-01). "Regulating the use of degraded oil/fat in deep‐fat/oil food frying". Critical Reviews in Food Science and Nutrition. 37 (7): 635–662. doi:10.1080/10408399709527793. ISSN 1040-8398. PMID 9408730.
  5. Thürer, Alice; Granvogl, Michael (2016-11-30). "Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils". Journal of Agricultural and Food Chemistry. 64 (47): 9107–9115. doi:10.1021/acs.jafc.6b04749. ISSN 0021-8561.
  6. Boskou, George; Salta, Fotini N.; Chiou, Antonia; Troullidou, Elena; Andrikopoulos, Nikolaos K. (2006). "Content of trans,trans-2,4-decadienal in deep-fried and pan-fried potatoes". European Journal of Lipid Science and Technology. 108 (2): 109–115. doi:10.1002/ejlt.200500236. ISSN 1438-9312.
  7. Borch, Daniel; Juul-Hindsgaul, Nicole; Veller, Mette; Astrup, Arne; Jaskolowski, Jörn; Raben, Anne (2016-08-01). "Potatoes and risk of obesity, type 2 diabetes, and cardiovascular disease in apparently healthy adults: a systematic review of clinical intervention and observational studies". The American Journal of Clinical Nutrition. 104 (2): 489–498. doi:10.3945/ajcn.116.132332. ISSN 0002-9165.
  8. Smith, A.F. (2013). Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia. EBSCO ebook academic collection. ABC-CLIO. p. 370. ISBN 978-1-61069-233-5. Retrieved April 23, 2018.
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