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Browned Potatoes

Potatoes sliced, fried in lard, finished in oven.

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

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Soak the potatoes in cold water for 2 to 6 hours.

  2. Peel and cut the potatoes into quarter-inch strips.

  3. Heat enough lard in a pan so the potatoes will float until it is very hot and a bluish vapor rises.

Fry and serve

  1. Drain the potatoes, then fry them in the hot lard until they are a nice light brown.

  2. Remove from the oil and sprinkle with coarse sea salt.

  3. Place in a 400°F (200°C) oven to keep hot until ready to serve.

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 browns and crisps on the surface while the inside stays tender.
Lard
Fat conducts heat quickly, searing the surface to a golden, crisp crust.

The step that matters

Heat the lard until very hot. Fat must be hot enough to sear the potato surface immediately. If it is too cool, the potatoes absorb more oil and turn greasy and soggy instead of crisp and light 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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