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Cold Boiled Potatoes

A dish of cold boiled potatoes sautéed with bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cold Boiled Potatoes

Ingredients

Directions

Prepare

  1. Fry the bacon in a skillet until sufficiently fat.

  2. Chop the cold boiled potatoes finely.

Cook

  1. Stir the chopped potatoes in the skillet with a broad knife until heated through.

  2. Let the potatoes brown at the bottom on or beside the fire.

  3. Place a plate over the skillet and turn the potatoes out onto the plate.

Recipe from a historical cookbook (Internet Archive).

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
Provide the bulk of the dish and, once chopped and fried, a crisp browned crust with a soft interior.
Bacon
Renders fat into the skillet for frying the potatoes and adds savory, smoky flavor.

The step that matters

Let the potatoes brown at the bottom. Browning depends on direct contact with hot fat and time without stirring. Stirring too often keeps the surface pale and steams the potatoes instead of crisping them.

“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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