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French Fried Potatoes

French Fried Potatoes are small potatoes cut into pieces and fried in boiling fat, then salted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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French Fried Potatoes

Ingredients

Directions

Prepare

  1. Pare the small uncooked potatoes.

  2. Divide each potato in half, then cut each half into three or four lengthwise pieces.

Fry and serve

  1. Put the pieces in a frying basket and cook in boiling fat for ten minutes.

  2. Drain on brown paper and dredge with coarse sea salt.

  3. Serve hot with chops or beef steak.

Recipe from a historical cookbook (Internet Archive).

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 uncooked potatoes
Provide the starchy body that becomes fluffy inside while the outside crisps in hot fat.
Boiling fat
Transfers heat quickly to the potato pieces, cooking them through and browning the surface.
Coarse sea salt
Adds seasoning to the crisp surface right after frying, where it sticks best.

The step that matters

Cook in boiling fat for ten minutes. The fat must be hot enough to crisp the outside without soaking the potato. Cut pieces of uniform size cook evenly, so none end up raw inside or burnt outside.

“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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