German Fried Potatoes
Ingredients
Directions
Prepare
Cut cold boiled potatoes into slices, strips, or cubes.
Heat deep fat in a frying pan.
Fry and serve
Fry the potato pieces until golden brown.
Drain on brown paper.
Sprinkle with coarse sea salt before serving.
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
- Cold boiled potatoes
- Starchy base that crisps and browns on the outside while the inside stays soft.
- Deep fat
- Conducts heat quickly to brown and crisp the potato surfaces.
The step that matters
Fry until golden brown. Fat must be hot enough to crisp the surface quickly; if it is too cool, the potatoes absorb grease and turn soggy instead of browning.
“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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