The recipe
Ingredients
Directions
Cut potatoes into ½ inch rounds.
Fry the potato rounds in boiling lard until golden brown.
Sprinkle with coarse sea salt before serving.
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, cooking to a tender interior inside a crisp golden crust.
- Boiling lard
- Conducts heat evenly around the potato rounds, driving browning and crisping the surface through frying.
The step that matters
Frying in boiling lard until golden brown. The lard must be hot enough to crisp the outside quickly. If it is too cool, the potatoes absorb grease and turn soggy instead of browning. Frying until golden also ensures the centres cook through.
“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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