Potato Straws
Ingredients
Directions
Prepare the potatoes
Peel and thinly slice the potatoes.
Cut the slices into strips about 2 inches long.
Wash and drain the strips well, then dry them on a cloth.
Fry and serve
Heat a deep pan of hot fat.
Fry the potato straws in a basket until crisp.
Drain excess fat, sprinkle with salt, and serve.
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
- Provide the starch that fries up crisp, forming the straws' main body.
- Frying fat
- Conducts heat quickly to cook the straws and drive off moisture for crispness.
The step that matters
Dry the strips thoroughly before frying. Surface water cools the hot fat and causes splattering and steaming, so the straws turn soggy instead of crisp. Patting them dry on a cloth first helps them brown and crisp evenly.
“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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