Potatoes Feied
Ingredients
Directions
Prepare
Peel the potatoes and cut them into pieces ½ inch wide and as long as the potato.
Soak the potato pieces in cold water until ready to fry.
Fry
Heat lard in a deep pan until boiling.
Drop the potato pieces into the boiling lard and cook until nearly done.
Remove the potatoes with a skimmer and drain them.
Bring the lard back to a boil and return the potatoes to fry until fully cooked and puffed up.
Sprinkle with coarse sea salt and serve very hot.
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
- Starch provides the bulk of the dish and turns crisp outside and fluffy inside when fried.
- Lard
- Hot fat conducts heat quickly, cooking the potatoes and giving them a crisp, golden surface.
The step that matters
Returning the potatoes to the re-boiled lard. The first pass only partly cooks the potatoes. Bringing the lard back to a full boil before the second fry restores high heat, so the surface crisps and the interior cooks through and puffs rather than turning greasy.
“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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