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Fried Potatoes with Tomato-Chipotle Sauce and Aïoli
EPICURIOUS19Ingredients
105Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 tsp. fennel seeds
- 2 Tbsp. olive oil
- 1/2 onion (medium, finely chopped)
- kosher salt
- 2 chipotle chiles
- 1 pasilla (large, New Mexico, or guajillo chile, seeds removed)
- 3 garlic cloves (finely chopped)
- 1/2 tsp. ground coriander
- 28 oz. whole peeled tomatoes
- 1 1/2 lb. russet potatoes (scrubbed, cut into 1-inch pieces)
- kosher salt
- 1 large egg yolk
- 1 garlic clove (finely grated)
- 1 tsp. red wine vinegar
- 3/4 cup grapeseed oil
- vegetable oil (for frying; about 8 cups)
- 3/4 tsp. paprika
- 1/4 tsp. ground cumin
- spice (mill or mortar and pestle; a deep-fry thermometer)
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories710Calories from Fat490 |
% DAILY VALUE |
Total Fat54g83% |
Saturated Fat6g30% |
Trans Fat0g |
Cholesterol50mg17% |
Sodium670mg28% |
Potassium1470mg42% |
Protein9g |
Calories from Fat490 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber8g32% |
Sugars4g |
Vitamin A60% |
Vitamin C50% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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