French Fried Potatoes
Ingredients
Directions
Prepare
Cut raw potatoes into wedges.
Dry the wedges thoroughly.
Fry and serve
Cook in deep hot fat until brown.
Drain in a colander.
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.
Explore the science
What each ingredient does
- Raw potatoes
- Starchy flesh that becomes fluffy inside while the outside crisps and browns in the fat.
- Deep hot fat for frying
- Conducts heat quickly, cooking the potatoes and drawing moisture out to form a crisp, browned crust.
The step that matters
Dry the wedges thoroughly. Surface water must evaporate before the potatoes can brown. Wet wedges cool the hot fat, causing steaming and greasy, soggy results instead of a crisp exterior.
“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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