Shadow Potatoes
Ingredients
Directions
Prepare the potatoes
Slice the potatoes and place them in a bowl of ice water using a vegetable slicer.
Let them stand for 2 hours, changing the water 2-3 times.
Drain the potatoes and plunge them into boiling water for 1 minute.
Drain again and cover with ice water.
Remove from the water and dry between towels.
Fry
Fry in deep fat until light brown.
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
- Starch and bulk; the main body of the dish that becomes crisp outside and tender inside when fried.
The step that matters
Drying the potatoes before frying. Surface water turns to steam in hot fat, causing spattering and greasy, soggy results instead of a crisp, browned surface. Thorough drying helps the potatoes brown evenly.
“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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