Fried potatoes

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Home-prepared fried potatoes
Bratkartoffeln 1024 768.jpg
German fries with onions
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

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.

Health considerations[]

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,[2] cooking with degraded oils, [3] and the obligatory high-heat increasing exposure to acrolein, acrylamide & glycidamide.[4][5] The increased relative risk is more consistently observed when focusing on shallow fry (e.g. hashbrowns) and deep fry (e.g. chips, especially french fries)[2] but not routinely observed when studying unfried potato consumption.[6] A threat from consuming fried potatoes is consuming a potential carcinogen, acrylamide which is produced when starchy foods are fried at a high temperature during the Maillard reaction.[7] 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.[8][9]

List of fried potato dishes[]

  • French fries/chips AKA “French-fried potatoes”[10]
  • 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. ^ Jump up to: a b 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. PMC 5486204. PMID 28592612.
  3. ^ 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.
  4. ^ 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. PMID 27806575.
  5. ^ 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.
  6. ^ 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. PMID 27413134.
  7. ^ "Fried Potatoes Linked to Early Death Risk". WebMD. Retrieved 2018-04-26.
  8. ^ Nutrition, Center for Food Safety and Applied (3 February 2020). "Acrylamide and Diet, Food Storage, and Food Preparation". FDA.
  9. ^ Medeiros Vinci, Raquel; Mestdagh, Frédéric; De Meulenaer, Bruno (August 2012). "Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies". Food Chemistry. 133 (4): 1138–1154. doi:10.1016/j.foodchem.2011.08.001.
  10. ^ 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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