French Fried Potatoes
1 dozen potatoesIngredients
Directions
Prepare
Cook the potatoes until tender but not overdone.
Cut the cooked potatoes into quarters.
Fry and serve
Fry the quarters in hot lard until they are brown.
Sprinkle with coarse sea salt just before serving.
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 body that becomes soft inside and crisp outside when fried.
- Hot lard
- Conducts heat quickly and browns the potato surface while adding richness.
The step that matters
Cook the potatoes until tender but not overdone. Potatoes that are overcooked before frying break apart and absorb more fat, while underdone ones stay hard inside. Tender but firm pieces fry into a crisp exterior with a fluffy centre.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.