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French Fried Potatoes

A dish of potatoes fried in hot fat, first cooked slowly until tender then browned in very hot fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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French Fried Potatoes

Ingredients

Directions

Prepare

  1. Cut the potatoes into your desired shape.

  2. Ensure the potatoes are perfectly dry.

Par-cook and cool

  1. Heat moderately hot fat in a frying pan.

  2. Add the potatoes.

  3. Cook the potatoes slowly until tender.

  4. Remove the potatoes and let them cool.

Fry and serve

  1. Heat very hot fat.

  2. Plunge the cooled potatoes into the hot fat until brown and crisp.

Recipe from a historical cookbook (Internet Archive).

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 provides the bulk, with moisture turning to a fluffy interior and crisp exterior when fried.

The step that matters

Keep the potatoes dry before frying. Surface water cools the fat and turns to steam, which slows browning and makes fries greasy and soft. Drying the cut potatoes lets the surface crisp.

“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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