Potato Shavings
Ingredients
Directions
Prepare
Wash and peel the potatoes.
Cut the potatoes into thin, wide ribbons.
Fry and serve
Heat the fat in a deep pan until boiling.
Drop the potato ribbons into the boiling fat.
Fry until they are a light brown color.
Drain the potato shavings well over the stove.
Serve immediately to maintain crispness.
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 starchy body that becomes crisp and golden when fried.
The step that matters
Fry until light brown. Frying in hot fat drives off surface moisture and browns the starch, so the shavings turn crisp. Frying too long or too cool changes the texture and colour.
“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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