French Fried Potatoes
Ingredients
Directions
Prepare
Select small potatoes of uniform size.
Wash, peel, and cut them in half lengthwise, then cut the halves into four pieces lengthwise.
Soak the pieces in cold water for one hour.
Drain and dry the potatoes between towels.
Fry and serve
Fry in deep fat for 8 to 10 minutes.
Drain on brown paper and sprinkle with 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
- Small potatoes
- Provide the starch and body that become the crisp exterior and soft interior when fried.
- Coarse sea salt
- Adds seasoning to the finished potatoes after frying.
The step that matters
Drying the potatoes before frying. Surface water turns to steam in hot fat, which can splatter and slow browning. Thoroughly dry pieces brown more evenly and crisp better.
“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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