Fried Potatoes
Ingredients
Directions
Prepare the potatoes
Wash the potatoes well in cold water and scrub them clean.
Peel the potatoes with a sharp knife, removing any eyes or black specks.
Slice the potatoes very thinly into ribbons and twist them into fancy shapes.
Fry
Heat 1½ cups of clarified fat or lard in a saucepan.
Test the heat of the fat with a piece of bread.
Place the potato ribbons in a frying basket.
When the fat is hot, fry the potatoes for about six minutes.
Drain and serve
Drain the chips on a piece of paper to remove excess grease.
Sprinkle with coarse sea salt and serve on a hot dish.
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
- Form the main body of the dish; thin slices crisp and turn golden when fried.
- Clarified fat or lard
- Conducts heat to fry the potatoes, crisping the outside while cooking the inside.
The step that matters
Testing the fat's heat before frying. Fat that is too cool lets the potatoes soak up grease and turn soggy; fat that is hot enough sears the surface quickly, forming a crisp crust.
“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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