Prep Time:
10 Minutes
Cook Time:
2 Hours
Total Time:
2 Hours
A word from the cook
The Ultimate Shabbat Potatoes, A Setton Legacy!

5 Yukon Gold Potatoes
1.5 cups Canola Oil
1 Chicken Stock Telma Cube
1.5 cups water
1 cup Chicken Juices
1 tbs All Spice
1/2 tbs Tumeric


Heat the canola oil for frying in a small sauce pan

Meanwhile slice your potatoes using a mandolin in the shape of french fries.

Fry the potatoes in batches. It should take approximately 15 minutes per batch. Using a colander spoon, put the fries in a paper toweled pirex.

In a separate pot melt the chicken telma cube with water. Add fresh chicken juices if you have (I usually save mine when I make chicken for Shabbat in a Tupperware and freeze it). Add turmeric and allspice.

Once all the potatoes are fried, remove the paper towel and pour the chicken juices into the pirex over the fries. Cover with foil and bake at 350 for about an hour.

Serve for Shabbat and enjoy!

0 Notes