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French Fried Potatoes

French Fried Potatoes are sliced potatoes fried until lightly browned and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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French Fried Potatoes

Ingredients

Directions

Prepare

  1. Peel and cut the potatoes lengthwise into six equal parts.

  2. Soak the potato pieces in cold water for at least 1 hour.

  3. Drain and pat the potatoes dry.

Cook and serve

  1. Heat hot fat in a kettle and cook the potatoes for about 10 minutes, avoiding browning.

  2. Sprinkle with coarse sea salt and serve immediately.

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
Provide the starchy body that turns soft and fluffy inside the fries.

The step that matters

Cook the potatoes without browning. Frying at a moderate heat for about 10 minutes cooks the potato through, while the starch is kept from browning too early. Excess browning at this stage can make the fries taste bitter and burnt before they are fully cooked.

“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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