Potatoes Fried
Ingredients
Directions
Prepare
Peel the potatoes and cut them into pieces ½ inch wide and as long as the potato.
Soak the potato pieces in cold water until ready to fry.
Fry
Heat the lard in a deep pan until boiling.
Drop the potato pieces into the boiling lard and cook until nearly done.
Remove the potatoes with a skimmer and drain them.
Bring the lard back to a boil and return the potatoes to fry until fully cooked and puffed up.
Sprinkle with coarse sea salt and serve very hot.
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
- Form the crisp-edged, fluffy interior and make up the body of the dish.
- Boiling lard
- Conducts heat to cook the potatoes and gives them a rich, browned surface and flavour.
The step that matters
Returning the potatoes to the re-boiled lard. The lard must be back at a full boil before the potatoes go in again. Hot fat drives off surface moisture quickly, so the pieces crisp and puff rather than soak up grease and turn soft.
“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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