Fried Potatoes
Ingredients
Directions
Prepare
Peel and slice the potatoes into thin rounds.
Rinse the slices in cold water and pat dry.
Heat oil in a frying pan over medium heat.
Fry and serve
Fry the potato slices until golden brown and crispy.
Remove from oil and drain on paper towels.
Season with coarse sea salt to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Potatoes
- Starch that fries into a crisp, golden exterior while the inside turns soft and fluffy.
- Oil for frying
- Conducts heat evenly and drives off surface moisture, producing browning and crispness.
The step that matters
Pat the slices dry before frying. Surface water must evaporate before the potato can brown. Wet slices drop the oil temperature, steam instead of crisping, and can spatter when they hit hot oil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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