Potatoes, Ribbons of
Ingredients
Directions
Prepare
Pare the potatoes.
Cut them into thin, round ribbons.
Fry and serve
Heat the fat in a frying pan.
Fry the potato ribbons until they are crisp.
Serve as a vegetable or as an accompaniment to roast game.
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
- Form the main body of the dish; frying turns their surface crisp while the interior stays tender.
- Fat for frying
- Conducts heat to the potato ribbons, driving off surface moisture and producing a crisp, browned exterior.
The step that matters
Frying the ribbons until crisp. Thin ribbons cook quickly and can burn before the centre is tender. Keeping the fat hot enough and the ribbons in a single layer lets moisture escape, so they crisp evenly rather than steaming or scorching.
“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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