The recipe
Ingredients
Directions
Cut potatoes into ½ inch thick rounds.
Fry the potato rounds in boiling lard until golden brown.
Sprinkle with coarse sea salt 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
- Form the main body of the dish, becoming crisp outside and fluffy inside when fried.
- Lard
- Frying fat that conducts heat evenly and drives browning of the potato surface.
The step that matters
Frying the potato rounds in boiling lard until golden brown. Lard must be hot enough to crisp the surface quickly. If it is too cool, the potatoes absorb more fat and turn greasy rather than golden and 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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