Fried Potatoes
Ingredients
Directions
Prepare
Cut peeled potatoes into long strips, not too thin.
Soak in cold water for one hour.
Dry between two towels.
Fry and serve
Fry in boiling fat with a little salt until light brown.
Drain and serve on a napkin.
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
- Peeled potatoes
- Starchy flesh that becomes fluffy inside and crisps on the outside when fried.
The step that matters
Drying the strips before frying. Surface water cools the hot fat and turns frying into steaming, so the potatoes stay soft and oily. Drying well 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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