French Fried Potatoes
Ingredients
Directions
Prepare
Peel the potatoes and place them in cold water.
Use a potato scoop to shape the potatoes into small round balls.
Boil the potato balls in water for 5 minutes, then drain.
Fry and serve
Fry the balls in smoking hot fat a few at a time until golden brown.
Drain the fried potatoes, sprinkle with salt, and serve as a garnish for fish or plain for breakfast.
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 of the dish, which turns soft inside and crisp outside when fried.
The step that matters
Fry in smoking hot fat, a few at a time. Hot fat seals the surface quickly so the potato browns and crisps rather than soaking up oil. Frying too many balls at once drops the fat temperature, causing greasy, pale results.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.