Potato Ribbons
Ingredients
Directions
Prepare
Peel the potatoes and cut them into slices about ½ inch thick.
Pare the slices as thinly as possible around the edges and twist them into knots.
Soak the knots in cold water, then dry them thoroughly.
Fry
Heat oil in a pan until blue smoke rises from the center.
Add the potatoes to the hot oil and cook for 2-3 minutes without browning.
Remove the potatoes and let the oil heat up again until blue smoke rises.
Fry the potatoes until they are crisp and golden brown.
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 that turns crisp on the outside while staying tender inside when fried.
The step that matters
Drying the potato knots before frying. Surface water turns to steam in hot oil, which can cause spattering and keep the potatoes from crisping. Thorough drying lets the oil brown and crisp the surface.
“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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