Fried Potatoes
Ingredients
Directions
Prepare
Peel the potatoes and soak them in cold water for several hours.
Cut each potato in half lengthwise, then cut each half into three pieces.
Soak the cut potatoes in ice water for at least 1 hour, then drain and dry them.
Fry and serve
Heat lard in a frying kettle to a depth of about 4 inches until smoking hot.
Place the potatoes in a frying basket and lower it slowly into the hot lard.
Cook the potatoes for about 10 minutes, being careful not to let them brown too much.
Lift the basket from the lard and place it on a plate.
Dredge the potatoes with coarse sea salt, shake well, and serve immediately.
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 body that fries into a crisp outside with a soft, fluffy interior.
- Lard
- Frying fat that conducts high heat and gives the potatoes a rich flavor and golden crust.
The step that matters
Soak and dry the cut potatoes before frying. Surface water drops the oil temperature and causes splattering and steaming, so the potatoes fry unevenly and turn greasy instead of crisp. Thorough drying keeps the oil hot and the crust 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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