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Dessert

French Fried Potatoes

French Fried Potatoes are potatoes cut into eighths, fried until golden, and sprinkled with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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French Fried Potatoes

Ingredients

Directions

Prepare

  1. Wash and peel the potatoes.

  2. Cut them into eighths lengthwise.

Fry and serve

  1. Fry in deep fat slowly until golden brown.

  2. Drain on brown paper and sprinkle with salt immediately.

Recipe from a historical cookbook (Internet Archive).

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
Starch provides the bulk and the fluffy interior that contrasts with the crisp exterior.
Coarse sea salt
Seasons the surface of the fries, adding flavor as they cool slightly.

The step that matters

Frying slowly until golden brown. Frying at a moderate, steady temperature cooks the interior through before the outside darkens too far. Frying too hot browns the surface while the centre stays raw, and frying too cold makes the fries greasy and soft.

“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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