Fried Potatoes
Ingredients
Directions
Prepare
Heat lard in a deep pan.
Wash and peel the potatoes, then place them in cold water.
Quarter the potatoes lengthwise and cut into even strips, then return to cold water.
Dry enough potatoes to fry at one time with a clean towel.
Test the lard temperature with a piece of potato.
Fry and serve
Fry the potatoes, stirring gently with a skimmer.
Drain the fried potatoes against the side of the kettle using a skimmer.
Transfer the potatoes to brown paper and sprinkle with salt.
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
- Starch that cooks through inside while the outside crisps and browns in hot fat.
- Lard for frying
- Hot fat that transfers heat quickly, browning and crisping the potato surface.
The step that matters
Drying the potatoes before frying. Surface water turns to steam when it hits hot fat, which can splatter violently and cool the lard, making the potatoes greasy rather than 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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