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Latticed Potatoes

Thinly sliced potatoes fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Latticed Potatoes

Ingredients

Directions

Prepare

  1. Wash and peel the potatoes.

  2. Cut the potatoes using a potato latticer.

Soak and drain

  1. Soak the cut potatoes in ice water for 1 hour.

  2. Drain the potatoes carefully.

Fry

  1. Fry the potatoes in deep fat until golden brown.

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
Their starch and moisture turn crisp and golden when fried, forming the thin latchet slices.
Deep frying oil
Conducts heat quickly, driving surface browning and crisping the thin potato slices.
Ice water
Soaking rinses surface starch from the cut slices so they fry crisp rather than sticking together.

The step that matters

Drain the potatoes carefully. Water left on the slices turns to steam when it hits hot oil, causing violent spattering and making the potatoes greasy and soggy instead of 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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