French-fried Potatoes
Ingredients
Directions
Prepare
Cut the potatoes into strips.
Fry and serve
Heat deep lard in a frying pan.
Fry the potato strips in the hot lard until golden.
Sprinkle coarse sea salt over the fried potatoes.
Drain quickly and serve 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
- Potatoes
- Provide the starchy interior that turns soft and fluffy while the outside crisps.
- Lard
- Conducts heat evenly and fat in the frying oil helps the surface brown and crisp.
The step that matters
Fry the potato strips in the hot lard until golden. If the lard is not hot enough, the potatoes absorb extra fat and turn greasy instead of crisp. Frying at a high, steady temperature seals the surface quickly so the inside cooks through without soaking up oil.
“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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