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Potato Chips

Thinly sliced potatoes fried twice to produce crisp chips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Potato Chips

Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potato Chips

Ingredients

Directions

Prepare

  1. Peel the potatoes and slice them very finely into cold water.

  2. Dry the slices in a clean cloth dusted with flour.

Fry and serve

  1. Fry the slices in hot fat until cooked but not brown.

  2. Reheat the fat until smoking hot.

  3. Fry the potatoes again until brown and crisp.

  4. Drain on kitchen paper and serve hot.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide the starch and body that cook through and then crisp into the chip.
Flour
Dusted on the slices to help dry them and aid browning in the fat.
Fat for frying
Conducts heat to cook the slices quickly and gives the chips their crisp, rich texture.

The step that matters

Fry the slices in hot fat until cooked but not brown. The first fry cooks the potato through at a moderate heat, and browning is saved for the second fry. Browning too early leaves the centre undercooked. Water in the slices must also be driven off so the second fry can crisp them.

“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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