Fried Potatoes
Ingredients
Directions
Prepare
Pare, wash, and cut the potatoes into slices or quarters.
Soak the potatoes in cold salted water, then drain and dry them between towels.
Fry
Heat enough cooking fat in a kettle to cover the potatoes.
When the fat is very hot, drop in the potatoes a few at a time to maintain the heat.
Fry until brown: about 4-5 minutes for quarters and 2 minutes for slices.
Drain the fried potatoes and sprinkle with coarse sea 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
- Starchy flesh that fries to a crisp brown exterior while the inside turns soft and fluffy.
- Cooking fat
- Heat-transfer medium that cooks the potatoes quickly and drives browning and crisping on the surface.
The step that matters
Drop the potatoes in a few at a time. Adding too many at once cools the fat sharply, so the potatoes soak up oil and turn greasy instead of crisp. Keeping the fat very hot seals the surface and gives even browning.
“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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