Ringed Potatoes
Ingredients
Directions
Prepare
Peel the potatoes and cut them into thin round slices.
Heat the lard in a frying pan over medium heat.
Fry and serve
Fry the potato slices until they are brown, stirring to ensure even cooking.
Drain the fried potatoes on a sieve.
Sprinkle fine salt over the potatoes and serve.
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
- Large irish potatoes
- Form the main body of the dish, cooking down to a tender interior inside a browned exterior.
- Clean, sweet lard
- Conducts heat evenly and fries the potato slices, giving them browning and a rich flavor.
The step that matters
Fry the potato slices until brown. Stirring keeps the slices from sticking and scorching unevenly, so they brown evenly. Starch on the surface browns through the Maillard reaction, but too much heat or too little stirring can burn some slices while others stay pale.
“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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