French Fried Potatoes
Ingredients
Directions
Prepare
Wash, peel, and cut the potatoes into eighths lengthwise.
Soak the potato pieces in cold water for one hour.
Drain the potatoes and dry them between towels.
Fry and season
Fry the potatoes in deep fat at a moderate temperature.
Drain on brown paper and sprinkle with coarse sea salt.
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 provides the bulk of the fries, and their interior turns fluffy while the surface crisps when fried.
The step that matters
Drying the potatoes before frying. Surface water cools the hot fat and turns to steam, which makes fries soggy and can cause splattering. Patting the pieces dry lets the surface brown 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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