Fried Potatoes
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Slice cold boiled potatoes lengthwise into about eight pieces.
Fry and serve
Fry in plenty of hot lard at 400°F (200°C) until golden brown.
Drain on a napkin and sprinkle with coarse sea salt.
Serve hot.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cold boiled potatoes
- Form the main body of the dish, becoming crisp outside and soft inside when fried.
- Hot lard
- Conducts heat quickly to brown the potato surfaces and adds rich flavour.
The step that matters
Fry in plenty of hot lard. Enough hot fat keeps the oil temperature from dropping when the cold potatoes go in, so they brown crisply rather than absorbing grease and turning soggy.
“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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