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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) · 2 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 sliced potatoes in well-salted cold water for at least an hour.

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

Fry and serve

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

  2. Drain the fried potatoes on brown paper briefly 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, turning crisp and golden when fried in hot fat.
Lard
Fries the potatoes, carrying heat evenly and browning the surface while adding richness.

The step that matters

Drying the potatoes before frying. Surface water turns to steam in hot fat, which can make the potatoes soggy and cause spattering instead of crisping. Thorough drying lets the surface brown properly.

“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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