Skip to main content
Main

Puffed Potatoes

Puffed Potatoes are thinly sliced potatoes fried twice in fat until tender and lightly puffed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Puffed Potatoes

Ingredients

Directions

Prepare

  1. Peel the potatoes and cut them into slices about ⅛ inch thick.

  2. Cut each slice in half.

  3. Soak the potato pieces in cold water for 30 minutes.

  4. Dry the potatoes by rolling them in a cloth.

Fry

  1. Heat plenty of clean fat in a stewpan until hot but not boiling.

  2. Fry the potatoes in a frying basket until tender, ensuring they do not brown.

  3. Drain on paper and let cool.

  4. Prepare a bath of boiling fat for the final fry.

Recipe from a historical cookbook (Internet Archive).

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
Provide the starchy body that softens during the first fry and puffs when refried.
Clean fat
Transfers heat evenly to the potatoes, cooking them through and driving off surface moisture.

The step that matters

Frying until tender without browning. Frying at moderate heat cooks the starch and softens the potato interior while keeping the surface pale. Browning at this stage means the fat is too hot, which can leave the centre under-cooked and the final puff weaker.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes