Potatoes, Fried
Ingredients
Directions
Prepare
Wash and peel the potatoes.
Cut them into thin slices, about the thickness of a shilling.
Soak the slices in cold water until ready to fry.
Dry the potatoes carefully with a napkin.
Fry and serve
Heat enough boiling fat to cover the potatoes completely.
Fry the potatoes in batches until they are browned and crisp, about 8 minutes.
Drain on a cloth or brown paper to remove excess grease.
Sprinkle with coarse sea salt and serve 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
- French kidney potatoes
- Starchy flesh that becomes crisp on the outside and fluffy inside when fried.
- Boiling fat
- Conducts heat quickly, driving off surface moisture and browning the potato slices.
The step that matters
Dry the potatoes carefully before frying. Surface water turns to steam in hot fat, causing spattering and soggy patches. Thoroughly dried slices fry crisp and brown more evenly.
“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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