Fried Potatoes
Ingredients
Directions
Prepare
Peel the potatoes and cut them into rings about ¼ inch thick or into one continuous shaving.
Soak the cut potatoes in cold water until you have enough.
Drain the potatoes on a cloth.
Fry and serve
Fry the potatoes quickly in plenty of hot fat until lightly colored.
Remove excess grease by drying them well.
Sprinkle with coarse sea salt 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Raw potatoes
- Starchy flesh that softens inside while the outside crisps and browns in the hot fat.
- Hot fat for frying
- Conducts heat quickly to brown and crisp the potato surface while cooking it through.
The step that matters
Fry the potatoes quickly in plenty of hot fat until lightly colored. Enough hot fat keeps its temperature when the cold potatoes go in, so they fry rather than soak up grease. Frying too slowly or in too little fat leaves them greasy and soft instead of crisp.
“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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