French Fried Potatoes
Ingredients
Directions
Prepare
Wash and peel the small potatoes.
Cut them into eighths lengthwise.
Soak the potato pieces in cold water for 1 hour.
Drain and dry them on a towel.
Fry and serve
Fry the potatoes in deep fat until golden.
Drain on brown paper and sprinkle with salt.
Ensure the fat is not too hot when adding the potatoes.
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
- Small potatoes
- Starch provides the bulk of the fries, cooking to a fluffy interior inside a crisp exterior.
The step that matters
Keep the fat from getting too hot when adding the potatoes. If the fat is too hot, the outside browns and sets before the interior cooks through. Starting at a moderate temperature lets the centre become tender while the surface turns 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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