Fried Potatoes
Ingredients
Directions
Prepare
Pare and slice raw potatoes thinly.
Soak the slices in cold water for several hours, adding ice in summer.
Drain the potatoes in a colander.
Fry
Heat a basin of boiling drippings or lard.
Drop the drained potatoes into the boiling fat and fry until light brown.
Drain and keep warm
Remove with a skimmer and place in a dry colander set in a tin pan in an open oven.
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
- Raw potatoes
- Their starch browns and crisps in hot fat, forming the crisp exterior and tender interior.
- Drippings or lard
- Hot fat carries heat quickly into the slices, browning them and adding richness.
The step that matters
Drain the potatoes well before frying. Water on the slices turns to steam when they hit the boiling fat, causing violent spattering and cooling the fat. Cold fat soaks in rather than crisping the surface, so the slices turn greasy instead of 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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