Fried Potatoes
Ingredients
Directions
Prepare
Wash and peel the potatoes, then cut them into thin rounds or oblong pieces.
Do not wash them again; rub them dry with a cloth.
Fry
Heat the frying fat in a saucepan until hot.
Fry a few potato pieces at a time until nicely browned.
Drain the fried potatoes on paper but do not sprinkle salt on them to keep them crisp.
For new potatoes, leave them whole and fry for about 20 minutes until well browned.
For cold potatoes, melt enough fat to cover the frying pan.
Slice the whole potatoes and fry until golden brown on both sides.
Alternatively, mash the potatoes, press them flat in the pan with a plate, and brown both sides.
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
- Starch that fries to a browned, crisp exterior while the inside stays tender.
- Frying fat
- Conducts heat to the potatoes, browning and crisping their surface.
The step that matters
Drain without salting. Salt drawn onto a hot, fried surface draws out moisture and softens the crust, so the potatoes should be drained on paper and salted only after they stop being crisp-critical. Keeping the surface dry lets it stay 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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