Fried Potatoes
Ingredients
Directions
Prepare
Peel the potatoes and cut them into thin rounds or oblong pieces.
Dry the potatoes on a cloth.
Fry
Heat the frying fat in a saucepan until hot.
Fry the potatoes in batches until they are golden brown.
Remove the potatoes and drain them on paper towels.
Sprinkle with salt before serving.
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 softens inside while the outside crisps and browns in hot fat.
- Frying fat
- Conducts heat evenly and drives moisture out of the potato, creating a crisp golden crust.
The step that matters
Dry the potatoes on a cloth. Surface water cools the hot fat and causes splattering and steaming instead of frying. Drying the slices lets the fat brown the surface, so the potatoes turn crisp rather than soggy or greasy.
“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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