Potato Strips
Ingredients
Directions
Prepare
Wash, peel, and slice the potatoes into 1/8 inch slices.
Cut the slices into 1/8 inch strips.
Soak the strips in cold water for 1 hour.
Fry and serve
Drain the strips, dry them between towels, and fry in deep fat until golden.
Drain on brown paper and sprinkle with coarse sea salt.
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
- Starchy flesh that becomes fluffy inside while the outside crisps when fried.
The step that matters
Drying the strips before frying. Surface water turns to steam in hot fat and causes spattering and soggy, greasy strips. Patting them dry lets the surface brown and crisp.
“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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