Potatoes, Broiled
Ingredients
Directions
Prepare
Boil the potatoes in their skins until just tender.
Remove the potatoes, peel them, and cut into thin slices.
Cook and serve
Place the slices on a grill and cook until crisp.
Drizzle with a little oil 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.
Explore the science
What each ingredient does
- Potatoes
- Starchy base that cooks through and crisps on the surface when exposed to dry heat.
- Oil
- Adds a thin layer of fat that helps the surface brown and crisp and carries flavour.
The step that matters
Cooking the slices until crisp on the grill. Potato slices need enough direct heat and time to dry their surface and brown. Slices that are not dried or spaced out will steam and stay soft instead of crisping.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.