Fried Potatoes
Ingredients
Directions
Prepare
Peel the potatoes.
Cut them into rings about ¼ inch thick or into continuous shavings.
Soak the cut potatoes in cold water until you have enough, then drain them on a cloth.
Fry and serve
Fry the potatoes quickly in plenty of hot fat until lightly colored.
Remove them from the fat and drain well.
Sprinkle with coarse sea salt before serving.
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
- Raw potatoes
- Provide the starchy base that becomes crisp outside and tender inside when fried.
- Hot fat for frying
- Conducts heat quickly to cook the potatoes and gives them a golden, crisp surface.
The step that matters
Soak, then drain thoroughly before frying. Soaking rinses away surface starch so slices fry crisp instead of sticking together. Draining well removes surface water, which would otherwise cool the fat and cause splattering and sogginess.
“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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