Potatoes Fried
Ingredients
Directions
Prepare
Peel the potatoes and cut them into pieces ½ inch wide and as long as the potato.
Soak the cut potatoes in cold water until ready to use.
Fry
Heat lard in a pot until boiling.
Drop the potatoes into the boiling lard.
Cook until nearly done.
Remove the potatoes with a skimmer.
Drain the potatoes.
Bring the lard back to a boil.
Return the potatoes to fry until fully cooked and puffed up.
Finish and serve
Sprinkle with coarse sea salt.
Serve very hot.
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 that cooks through and puffs up as its moisture turns to steam in hot fat.
- Lard
- Hot frying fat that transfers heat quickly, cooking the potatoes and giving them a crisp exterior.
The step that matters
Returning the potatoes to the re-boiled lard. Frying in fat that is hot enough drives moisture out of the potato surface quickly, so it crisps rather than turning greasy. If the lard has cooled or is not back at a full boil, the potatoes absorb more fat and cook unevenly.
“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.
More fried potatoes recipes
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.