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Potato Straws.

Thin shreds of potato fried until crisp and golden, then salted and served.

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

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the potatoes

  1. Wash and peel the potatoes.

  2. Cut them into thin shreds, similar to julienne.

  3. Wash and dry the shreds on a cloth.

Fry and serve

  1. Fry a few shreds at a time in plenty of clear boiling fat until crisp and deep yellow.

  2. Drain on a cloth and sprinkle lightly with fine salt.

  3. Serve on a folded napkin.

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.

Explore the science

What each ingredient does

Potatoes
Provide the starch that fries into a crisp, golden, hollow-textured straw.
Clear boiling fat
Cooks the shreds quickly so they crisp and brown on the outside.

The step that matters

Drying the shreds before frying. Surface water must be removed, otherwise the fat cools and bubbles vigorously, so the shreds steam and soften instead of crisping. Frying a few at a time keeps the fat hot enough to crisp them 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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