Fried Potatoes
Ingredients
Directions
Prepare
Peel and slice the potatoes into thin rounds.
Heat oil in a frying pan over medium heat.
Fry and serve
Add the potato slices and fry until golden brown and crispy.
Remove from the pan and drain on paper towels.
Season with salt to taste.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Potatoes
- Starch that fries into a crisp golden exterior while the inside turns soft and tender.
- Oil
- Conducts heat evenly and drives browning and crisping of the potato surface.
The step that matters
Fry until golden brown and crispy. Potato slices release moisture as they cook; frying long enough evaporates that water and lets the surface brown and crisp. Pulling them too early leaves them soft and pale.
“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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