Straw Potatoes
Ingredients
Directions
Prepare the potatoes
Select good medium potatoes and peel them.
Cut the potatoes into long, very thin strips.
Wash and drain the strips, then dry them on a cloth.
Fry and serve
Plunge the dried strips into boiling fat and fry for about 5 minutes until golden brown.
Drain in a frying basket, sprinkle with a pinch of coarse sea salt, and serve immediately on a hot dish.
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
- Medium potatoes
- Provide the starch that crisps and browns into the straw texture when fried.
- Boiling fat
- Cooks the thin strips quickly, drying the surface so it turns crisp and golden.
The step that matters
Drying the strips before frying. Water on the surface of the strips cools the hot fat and causes splattering and greasy, soft results. Thoroughly dry strips brown and crisp 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.
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