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Potato Baskets

southern.chef's picture
  Baking potatoes 5 Large, scrubbed and peeled
  Vegetable cooking spray 2 Tablespoon
  Vegetable oil 2 Tablespoon

Coarsely shred potatoes, dropping pieces into a large bowl of cold water as they are cut, let stand at least 15 minutes.
Drain and dry thoroughly on paper towels.
Spray both layers of a bird's nest frying basket with vegetable cooking spray.
Dip both layers of basket in oil to coat. (This will help prevent potatoes from sticking to basket.)
Evenly arrange about 3/4 cup of shredded potatoes in the bottom basket, covering completely.
Place the smaller basket on top, and secure with clip.
Completely immerse the basket nest in deep hot oil (350°), and fry until golden brown (about 1 to 2 minutes).
Remove basket from oil, and unclip, let stand 2 minutes on paper towel.
Gently lift out smaller basket, tip larger basket to turn out potato basket.
Drain on paper towels.
If potatoes stick to wire basket, tap basket lightly on countertop, and gently pry out with a knife.
Repeat procedure with remaining potatoes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 281 Calories from Fat 81

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 15.4 mg0.6%

Total Carbohydrates 46 g15.4%

Dietary Fiber 3.2 g13%

Sugars 1.5 g

Protein 5 g10.7%

Vitamin A 0% Vitamin C 23.7%

Calcium 3.2% Iron 11.9%

*Based on a 2000 Calorie diet

Potato Baskets Recipe