French Fried Potatoes
Ingredients
Directions
Prepare
Cut the potato into four parts.
Soak the potato pieces in cold water, then drain.
Place the potato pieces in a frying basket.
Fry
Lower the basket into a kettle of boiling fat.
Cook for 8 to 10 minutes.
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
- Potato
- Its starch and moisture become a crisp outer crust and a soft, fluffy interior.
- Boiling fat
- Conducts heat quickly, driving off surface moisture so the outside crisps and browns.
The step that matters
Drain the soaked potato pieces well. Water left on the potato drops the fat temperature and turns to steam, which slows crisping and can cause spattering. Dry pieces fry more evenly and crisp better.
“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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