Another Fried Potatoes
Ingredients
Directions
Prepare
Cut the potatoes very thinly.
Heat enough lard in a pan for the potatoes to swim in.
Fry and serve
Fry the potatoes until they are light brown, stirring constantly to prevent burning.
Remove the potatoes with a slotted spoon and drain on paper towels.
Serve hot and dry.
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 base that fries to a crisp, golden exterior while staying tender inside.
- Lard
- Conducts heat for frying and adds fat that browns the potato surfaces and carries flavour.
The step that matters
Stirring the potatoes while they fry. Thin potato slices have a lot of surface area and scorch quickly in hot fat. Constant stirring spreads the heat evenly, so the slices brown lightly instead of burning on the edges before the centres cook through.
“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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