French Fried Potatoes
Ingredients
Directions
Prepare
Peel and cut the potatoes into six lengthwise pieces.
Soak the potato pieces in cold water for 2 to 3 hours.
Wipe the potatoes dry.
Fry and serve
Fry the potatoes in very hot fat until golden brown.
Drain the fried potatoes.
Sprinkle with coarse sea salt and serve with steaks or chops.
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 starchy body that becomes fluffy inside and crisp outside when fried.
- Fat for frying
- Conducts heat quickly to brown and crisp the potato surface.
The step that matters
Wipe the potatoes dry. Surface water turns to steam in hot fat, which slows browning and can make fries soggy or spatter. Drying the pieces lets the surface crisp and brown evenly.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.