Potato Fillets
Ingredients
Directions
Prepare
Peel and slice the potatoes thinly into small fillets, about ¼ inch square.
Soak the fillets in cold water until ready to fry.
Fry
Drop the fillets into boiling lard and cook until nearly done.
Remove the fillets with a skimmer and drain them.
Increase the heat of the lard, then return the fillets and fry until fully cooked and puffed.
Serve
Serve hot.
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.
Explore the science
What each ingredient does
- Potatoes
- Starch and body that become crisp and golden on the outside while the inside cooks through.
- Lard
- Hot fat that transfers heat quickly, browning and crisping the fillet surfaces.
The step that matters
Increase the heat of the lard before returning the fillets. Cold fillets drop the fat's temperature. Raising the heat brings the lard back up so the fillets fry rather than soak up grease, giving a crisp surface and a full puff.
“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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