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Frenched Potatoes

Frenched Potatoes are potatoes fried in hot lard and sprinkled with coarse sea salt.

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

Ingredients

Directions

Prepare

  1. Cut raw potatoes of uniform size into six pieces.

  2. Soak the potato pieces in cold water overnight.

  3. In the morning, drain the potatoes on a towel.

Fry

  1. Heat hot lard in a deep pan.

  2. Fry the potatoes in the hot lard until light brown, about 20 minutes.

  3. Remove the potatoes and place them on coarse brown paper to drain.

Serve

  1. Sprinkle with coarse sea salt and serve hot.

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

Raw potatoes
Their starch cooks into a soft, fluffy interior while the outside crisps and browns.
Hot lard
Fat carries heat evenly into the potatoes, browning the surface and adding rich flavor.

The step that matters

Drain the potatoes dry before frying. Water left on the potatoes turns to steam and makes hot fat spatter and cool down. Dry surfaces let the outside brown and form a crust that helps keep the inside moist.

“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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