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.
Peel the potatoes very thinly in ribbons and twist them into fancy shapes.
Fry
Heat ½ lb. of clarified fat or lard in a saucepan.
Test the heat of the fat with a piece of bread.
Place the ribbons of potato in a frying basket.
When the fat is hot, fry the potatoes for about six minutes.
Drain and serve
Drain the chips on a piece of white or brown paper and sprinkle with salt.
Serve the chips 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, becoming crisp outside and soft inside when fried.
- Clarified fat or lard
- Conducts heat to cook the potatoes and gives them a rich, golden frying crust.
The step that matters
Testing the fat temperature. Potatoes dropped into fat that is not yet hot absorb more oil and turn greasy. Fat that is hot enough sets the outside quickly, keeping the inside tender and the chips 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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