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Julienne Potatoes

Thinly sliced potatoes fried in lard until golden.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Peel the potatoes and slice them thinly with a crimping knife.

  2. Soak the slices in well-salted cold water for at least an hour.

  3. Rinse the potatoes in two changes of water and dry them on a clean towel.

Fry and serve

  1. Fry the potatoes in smoking hot lard until golden brown.

  2. Drain on brown paper to remove excess fat 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

Potatoes
Form the main body of the dish, crisping on the outside while staying tender inside.
Lard
Conducts heat for frying and gives the potatoes a golden browning and rich flavour.

The step that matters

Drying the potato slices before frying. Surface water cools hot fat and turns to steam, which makes the potatoes soggy and greasy instead of crisp and browned. Drying them thoroughly lets the fat brown the surface quickly.

“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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