Fried Potatoes
Ingredients
Directions
Prepare the potatoes
Wash the potatoes well in cold water and scrub them clean.
Peel the potatoes with a sharp knife, removing any eyes or black specks.
Slice the potatoes very thinly into ribbons and twist them into fancy shapes.
Fry
Heat 1½ cups of clarified fat or lard in a saucepan and test the heat of the fat with a piece of bread.
Place the potato ribbons in a frying basket and lower it into the hot fat.
Fry the potatoes for about 6 minutes until they are crisp and pale brown.
Drain and serve
Drain the chips on a piece of white-brown paper and sprinkle with salt.
Serve the chips on a hot dish.
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
- Provide the starch that turns crisp and golden when fried in hot fat.
- Clarified fat or lard
- Conducts heat evenly and fries the potatoes, adding richness and browning.
The step that matters
Testing the heat of the fat. If the fat is too cool, the potatoes soak up oil and turn greasy instead of crisp; if too hot, they brown before cooking through. Checking with bread helps gauge readiness before the potatoes go in.
“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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