Anotheb 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 and soft interior.
- Lard
- Conducts heat for frying and gives the potatoes a rich, savoury flavour and browning.
The step that matters
Stirring constantly while frying. Thin potato slices have a lot of surface area and sugar, so they can scorch quickly. Constant stirring keeps heat even and prevents dark, bitter burnt spots before the slices reach light brown.
“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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