Fried Potatoes
Ingredients
Directions
Prepare
Cut potatoes into long strips.
Soak in salt water for about 1 hour.
Drain and lay on a cloth to dry.
Fry and drain
Heat lard in a pan.
Fry the dried potatoes until golden brown.
Place fried potatoes in a colander to drain excess grease.
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
- Shoestring potatoes
- Thin strips cook quickly and crisp evenly, giving a light, crunchy texture.
- Lard for frying
- Carries heat evenly into the potatoes and promotes browning and crisping on the surface.
The step that matters
Drying the potatoes before frying. Surface water turns to steam in hot fat, which slows browning and can cause splattering. Thoroughly dried strips fry crisper and more evenly.
“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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