Fried Potatoes
Ingredients
Directions
Prepare
Peel and slice the potatoes as thin as possible.
Soak the slices in cold water to remove excess starch.
Drain and dry the potato slices with a cloth.
Fry and serve
Fry the slices in boiling fat until brown.
Place the fried potatoes on paper in the oven for 1 minute.
Transfer to a dish, sprinkle with salt, and serve immediately.
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
- Fine kidney potatoes
- Starch provides the body and crisp golden structure once fried.
- Boiling fat
- Conducts heat quickly, cooking the slices fast and browning their surfaces.
- Coarse sea salt
- Seasons the surface of the fried slices after frying.
The step that matters
Drain and dry the potato slices. Surface water that remains on the slices drops the fat temperature and turns the frying into steaming, which keeps the potatoes soft and greasy instead of crisp and brown.
“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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