Fried Potatoes
Ingredients
Directions
Prepare
Peel the potatoes and cut them into slices, not too thick.
Wash the slices and dry them on a napkin.
Fry and serve
Fry the slices in plenty of hot lard over high heat.
When they are light brown, drain them.
Sprinkle with coarse sea salt and serve.
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
- Potatoes
- Their starch browns and crisps on the surface while the inside turns soft.
- Lard
- Hot fat conducts heat quickly, browning and crisping the slices while keeping them tender inside.
The step that matters
Drying the slices before frying. Surface water turns to steam in hot fat, causing spattering and softer, greasy potatoes instead of crisp browning.
“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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