Potatoes Feied
Ingredients
Directions
Prepare
Peel and cut the potatoes into pieces ½ inch wide and as long as the potato.
Soak the cut potatoes in cold water until ready to fry.
Fry
Heat lard in a deep pan until boiling.
Drop the potatoes 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
- Provide the starchy body that softens inside and crisps outside when fried.
- Lard
- Conducts heat for frying and adds fat that browns the potato surface.
The step that matters
Return the potatoes to the re-boiled lard. Potatoes must be cooked in two passes. If the lard is not brought back to a full boil before the second fry, the potatoes absorb more fat and turn greasy rather than crisp and puffed.
“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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