Sweet Potatoes Fried Raw
Ingredients
Directions
Peel two or three medium-sized potatoes.
Cut into slices about a quarter of an inch thick.
Fry in boiling fat until they are a nice brown.
Drain on paper for a moment 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. See the original page.
Explore the science
What each ingredient does
- Potatoes
- Starch forms the bulk of the dish and turns tender inside while the outside fries crisp.
The step that matters
Frying in boiling fat until brown. Fat must be hot enough to brown the surface quickly; if it is too cool, the slices absorb oil and turn greasy instead of crisp. Browning comes from the Maillard reaction on the surface sugars and starches.
“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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