Fried Potatoes
Ingredients
Directions
Prepare
Peel and cut large potatoes into thin shavings.
Dry the shavings well in a clean cloth.
Fry and serve
Heat lard or dripping in a pan until boiling.
Add the potato shavings and fry, stirring until crisp.
Drain on a sieve before the fire.
Serve hot, sprinkled with a little coarse sea salt.
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
- Large potatoes
- Their starch and moisture form a soft interior and crisp outer edges when fried.
- Lard or dripping
- Hot fat conducts heat evenly, driving off moisture so the shavings crisp and brown.
The step that matters
Dry the shavings well. Surface water cools the hot fat and turns to steam, so wet shavings steam and go soggy instead of crisping. Thorough drying lets the fat fry the surface properly.
“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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