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 and test the heat of the fat with a piece of bread.
Place the potato ribbons in a frying basket.
Fry the potatoes in the hot fat for about 6 minutes.
Drain and serve
Drain the chips on a piece of white paper to remove excess grease.
Sprinkle with a little 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
- Provide the main body of the dish; thin slices crisp into a crunchy, golden texture when fried.
- Clarified fat or lard
- Conducts heat to cook the potato quickly and gives the chips their browning and rich flavour.
The step that matters
Testing the heat of the fat before frying. If the fat is too cool, the potatoes absorb grease and turn soggy; if too hot, they brown before cooking through. Checking with a piece of bread helps confirm the fat is hot enough for a quick, crisp fry.
“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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