Potato Shavings
Ingredients
Directions
Prepare
Wash and peel the potatoes.
Cut them into thin, wide ribbons as evenly as possible.
Fry
Heat the fat until boiling.
Drop the potato ribbons into the boiling fat.
Fry until they are a light brown.
Drain well over the stove and serve immediately to maintain crispness.
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
- Starch structure that fries into a crisp, light-brown shell around a tender interior.
- Fat
- Conducts heat rapidly so the thin ribbons crisp and brown quickly.
The step that matters
Frying the ribbons. Thin ribbons brown quickly, so they can go from pale to burnt in seconds. Frying in fat that is hot enough drives off surface moisture and sets a crisp texture. Draining them well afterward keeps excess oil from softening them.
“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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