Potato Strips
Ingredients
Directions
Prepare
Wash, peel, and slice the potatoes into 1/8 inch slices.
Cut the slices into 1/8 inch strips.
Soak the strips in cold water for one hour.
Drain the water and dry the strips between towels.
Fry and serve
Fry the strips in deep fat until golden brown.
Drain on paper and sprinkle with coarse sea salt.
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 fry up crisp outside and fluffy inside.
The step that matters
Drying the strips before frying. Surface water turns to steam in hot fat and causes spattering and soggy strips. Drying between towels lets the fat brown and crisp the surface.
“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 Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.