Fried Potatoes
Ingredients
Directions
Prepare
Peel and wash the potatoes.
Cut them into squares or desired shapes.
Soak the potatoes in salted ice water for 1 hour.
Drain and dry each piece between towels.
Fry and serve
Heat lard in a vessel until very hot.
Fry the potatoes in hot lard until tender and golden brown.
Drain and lightly dust with 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Raw potatoes
- Provide the starch that becomes fluffy inside and crisps the outside when fried.
- Lard for frying
- Conducts heat to cook the potatoes and adds fat that browns the surface.
- Coarse sea salt
- Seasons the finished potatoes on the surface for flavour.
The step that matters
Drying the potatoes before frying. Surface water turns to steam in hot fat and causes spattering and sogginess. Drying each piece thoroughly lets the surface brown and crisp instead of steaming.
“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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