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French Fried Potatoes

Fried potatoes sliced into eighths, soaked, dried, and deep‑fried until browned, then drained and salted.

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

Ingredients

Directions

Prepare

  1. Wash and peel the small potatoes.

  2. Cut them into eighths lengthwise.

  3. Soak the potato pieces in cold water for one hour.

  4. Dry the potatoes between towels.

Fry and serve

  1. Fry the potatoes in deep fat until cooked and browned.

  2. Drain on brown paper and sprinkle with salt.

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

Small potatoes
Starchy flesh that cooks into a fluffy interior and browns into a crisp exterior when fried.

The step that matters

Dry the potatoes between towels. Surface moisture cools the hot fat and causes splattering and steaming instead of browning. Thorough drying lets the exterior crisp properly.

“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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