Fried Potatoes
Ingredients
Directions
Prepare the potatoes
Wash the potatoes well in cold water and scrub them clean.
Peel the potatoes with a sharp knife, removing any eyes or black specks.
Cut the potatoes into thin ribbons and twist them into fancy shapes.
Fry
Heat 1½ pounds of clarified fat in a saucepan.
Test the heat with a piece of bread.
Place the potato ribbons in a frying basket.
When the fat is hot, fry the potatoes for about six minutes.
Drain the chips on a piece of white‑brown paper.
Sprinkle with a little salt and serve on a hot dish.
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
- Potatoes
- Form the main body of the dish, cooking into crisp chips with a tender interior.
- Clarified fat
- Conducts heat to fry the potatoes, browning and crisping their surface.
The step that matters
Test the heat with a piece of bread. The fat must be hot enough before the potatoes go in. If it is too cool, the chips absorb more fat and turn greasy instead of 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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