Puffed Potatoes
Ingredients
Directions
Prepare
Peel the potatoes and cut them lengthwise into slices about ¼ inch thick.
Cook and puff
Heat the fat in a pan until warm, then add the potato slices and cook for 10 minutes.
Remove the potatoes from the fat and let them drain.
Increase the heat of the fat until very hot, then return the potatoes to the pan and fry quickly until they puff up.
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
- Starch structure cooks into a tender interior while the outside crisps and puffs.
- Fat for frying
- Conducts heat evenly and drives browning and crisping on the potato surface.
The step that matters
Returning the potatoes to very hot fat. Frying quickly in very hot fat turns moisture in the potato into steam that puffs the slices and crisps the surface. If the fat is not hot enough, the potatoes soak up oil and turn greasy instead of puffing.
“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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