These are so yummy I could eat them everyday!
- Carbohydrate 3.56370125 g
- Cholesterol 0 mg
- Fat 0.0665075 g
- Fiber 0.945812513113022 g
- Protein 0.52136875 g
- Saturated Fat 0.0224325 g
- Serving Size 1 1 Serving (93g)
- Sodium 147.128 mg
- Sugar 2.61788873688698 g
- Trans Fat 0.0110375 g
- Calories 15 calories
Step-by-step
- Heat oil in a large skillet over medium heat.
- Add all ingredients.
- Fry for about 25 minutes until potatoes are mushy!
Heat Management and Starch Conversion
Achieving proper interior texture requires balancing pan temperature with moisture release. Medium heat allows the vegetable oil to conduct thermal energy steadily without scorching the exterior before the interior softens. Cubing potatoes uniformly to approximately three-quarters of an inch ensures that heat penetrates each piece at an identical rate. Starch gelatinization occurs when internal moisture reaches boiling point, transforming the cellular structure from rigid to yielding. Regular agitation prevents localized hot spots in the skillet.
Adaptations and Thermal Storage
Modifying seasonings to accommodate dietary restrictions is straightforward. Garlic salt can be replaced with an equal ratio of plain kosher salt combined with dehydrated garlic powder to control sodium levels precisely. Leftovers maintain quality when stored in an airtight container for up to three days at four degrees Celsius. Reheating requires a cast-iron skillet preheated over medium-high heat for five minutes to restore surface crispness without using additional oil.
