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Stripped Potatoes

Fried potato strips seasoned with salt and cooked in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Stripped Potatoes

Ingredients

Directions

Prepare

  1. Peel and cut potatoes lengthwise into strips.

  2. Soak in ice water for 30 minutes.

  3. Dry between two clean towels.

Fry

  1. Fry in hot, salted lard until pale brown.

  2. Shake in a heated colander to remove excess fat.

Serve

  1. Serve in a dish lined with a napkin.

Recipe from a historical cookbook (Internet Archive).

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
Their starch gives a crisp outside and a soft, fluffy inside when fried.
Lard
Hot fat conducts heat quickly, cooking the strips and browning their surface.

The step that matters

Fry in hot, salted lard until pale brown. If the lard is too cool, the strips absorb excess fat and turn greasy and limp. If it is too hot, the outside browns before the inside cooks through. Keeping the fat at a steady, hot temperature gives a crisp, evenly cooked result.

“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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