Fried Potatoes
Ingredients
Directions
Prepare the potatoes
Wash the potatoes well in cold water and scrub them clean.
Peel the potatoes with a sharp knife, removing any eyes or black specks.
Peel the potatoes very thinly in ribbons and twist them into fancy shapes.
Fry
Heat ½ lb of clarified fat or lard in a saucepan and test the heat of the fat with a piece of bread.
Place the ribbons of potato in a frying basket.
When the fat is hot, fry the potatoes for about six minutes.
Drain the chips on a piece of white or brown paper to remove excess grease.
Sprinkle with salt and serve on a hot dish.
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
- Form the main body of the chips; their starch crisps and turns golden when fried.
- Clarified fat or lard
- Conducts heat evenly and fries the potatoes, giving them a crisp, golden exterior.
The step that matters
Testing the heat of the fat. If the fat is not hot enough, the potatoes absorb grease and turn soggy instead of crisping. Testing with bread confirms the fat is ready before the ribbons go in.
“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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