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Potatoes, boiled and fried Calories
Potatoes that are first boiled then fried; starchy, energy-dense, and higher in fat from frying.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Potatoes, boiled and fried (150 g) has 255 calories. That works out to 170 calories per 100 g. It contains 41.7 g of carbs, 3.6 g of protein, 8.7 g of fat and 3.9 g of fiber. Its 0.4 mg of B6 covers 25% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Potatoes, boiled and fried Nutrition Facts
Selected: 1 serving (medium) · 150 g
255
KCAL / 150G
Carbs
41.7g
· 15% DV
Protein
3.6g
· 7% DV
Fat
8.7g
· 11% DV
Fiber
3.9g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 6% · Fat 30%
Potatoes, boiled and fried nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 255 kcal | |
| Total fat | 8.7 g | 11% |
| Saturated fat | 1.65 g | 8% |
| Trans fat | 0.05 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 41.7 g | 15% |
| Fiber | 3.9 g | 14% |
| Protein | 3.6 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Potatoes, boiled and fried?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 255 kcal |
| 1 piece (small) | 18 g | 31 kcal |
| 1 ounce (whole) | 28 g | 48 kcal |
| 1 piece (medium) | 35 g | 59 kcal |
| 1 piece (large) | 60 g | 102 kcal |
| 100 g | 100 g | 170 kcal |
| 1 cup (diced) | 120 g | 204 kcal |
| 1 cup (chopped) | 150 g | 255 kcal |
| 1 serving (large) | 220 g | 374 kcal |
Calculated from 170 calories per 100 g.
Frequently Asked Questions About Potatoes, boiled and fried
How do you make potatoes, boiled and fried?
To make potatoes, boiled and fried, boil potato pieces until just tender, drain them well, and let the steam escape. Fry them in hot oil until golden, then season. Starting with potatoes that hold their shape helps keep the pieces intact in the pan.
Can you fry boiled potatoes?
Yes, you can fry boiled potatoes, and they turn crisp outside while staying soft inside. Drain and cool them first so they do not break apart or make hot oil splatter; then pan-fry with a little oil or deep-fry until browned.
Why do potatoes, boiled and fried, fall apart?
Potatoes, boiled and fried, fall apart when they are overcooked or handled while very hot and wet. Boil them only until just tender, drain thoroughly, and let them cool before frying; waxy potatoes generally hold their shape better than very floury ones.
How do you get potatoes, boiled and fried, crispy?
For crispy potatoes, boiled and fried, dry the boiled pieces thoroughly and add them to properly heated oil in a single layer. Crowding the pan lowers the oil temperature, so fry in batches and turn the pieces only after a crust has formed.
What seasoning goes well with potatoes, boiled and fried?
Salt and black pepper are classic with potatoes, boiled and fried. Paprika, garlic, rosemary, or thyme also work well; add fresh herbs or minced garlic near the end so they flavor the potatoes without burning.
What can you serve with potatoes, boiled and fried?
Potatoes, boiled and fried, pair well with eggs, grilled meat, fish, or a crisp salad. A tangy yogurt or garlic dip balances their richness, and serving them soon after frying helps preserve their crisp outside.
How long do potatoes, boiled and fried, last in the fridge?
Potatoes, boiled and fried, keep in a covered container in the refrigerator for about 3–4 days. Refrigerate them promptly rather than leaving them at room temperature, and reheat only the portion you plan to eat.
How do you reheat potatoes, boiled and fried, without making them soggy?
Reheat potatoes, boiled and fried, in a hot skillet or oven to help restore their browned surface. Spread them in one layer and heat until steaming hot; a microwave is convenient but usually leaves them softer.
Can you freeze potatoes, boiled and fried?
Yes, potatoes, boiled and fried, can be frozen, though thawing may make them less crisp and change their texture. Cool them completely, freeze in an airtight container, and reheat from frozen in an oven or skillet rather than thawing first.
Are potatoes, boiled and fried, okay for people with diabetes?
Potatoes, boiled and fried, can raise blood sugar because potatoes are rich in starch, and frying does not remove that effect. If you have diabetes, consider the portion and what you eat with it; a dietitian can help tailor it to your meal plan.
Potatoes, boiled and fried Vitamins & Minerals
Vitamins
B6
0.42mg · 25% DV
B3
2.55mg · 16% DV
Vitamin C
10.5mg · 12% DV
B1
0.14mg · 12% DV
Minerals
Copper
0.17mg · 19% DV
Potassium ⭐
615mg · 18% DV
Phosphorus
87mg · 12% DV
Sodium
270mg · 12% DV
Potatoes, boiled and fried Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Potatoes, boiled and fried
To burn the 255 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Potatoes, boiled and fried?
Potatoes, boiled and fried are potatoes cooked until tender in water, then browned in a pan with oil. It is a straightforward home-cooked preparation rather than a dish tied to one particular region, and it is also a handy way to use leftover boiled potatoes.
The outside becomes lightly crisp while the centre stays soft, with a savoury, satisfying taste. Serve it as a side with eggs at breakfast, alongside a main meal, or with a simple salad; these are familiar ways to enjoy it in many English-speaking kitchens. It is starchy and filling, and frying makes it higher in fat than boiled potatoes. For a lighter plate, use a modest amount of oil and pair it with vegetables or a fresh salad.
How Nutritious Is Potatoes, boiled and fried?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Potatoes, boiled and fried Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Potatoes, boiled and fried Contain Allergens?
No known major allergens
Which Diets Is Potatoes, boiled and fried Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Potatoes, boiled and fried Fat Profile
SATURATED
1.65g
MONOUNSATURATED
3.6g
POLYUNSATURATED
2.55g
Omega 6:3 ratio 49.4:1
Above the ideal 4:1 (49.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.