Fried Potatoes
Ingredients
Directions
Prepare
Peel the potatoes and cut them into quarters, then divide each quarter into two.
Soak the potato pieces in cold water for 10 minutes, then drain and dry them thoroughly.
Heat a stew-pan half filled with boiling fat.
Fry
Fry the potatoes in the hot fat until they are a pale brown color.
Drain and serve
Remove the potatoes with a slotted spoon and place them on a sheet of blotting paper on a sieve to absorb excess fat 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Potatoes
- Starchy flesh softens inside while the outside crisps and browns in the hot fat.
- Boiling fat
- Conducts heat quickly to crisp and brown the potato surface.
The step that matters
Drying the potato pieces thoroughly. Surface water turns to steam when it hits hot fat, causing spattering and cooling the fat. Dry pieces brown and crisp instead of turning soggy and greasy.
“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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