Plain Fried Potatoes
Ingredients
Directions
Prepare
Peel, wash, and slice the potatoes.
Drain the slices and ensure they are perfectly dry.
Fry and serve
Heat the boiling fat in a deep pan.
Fry the potato slices until they are a pale gold color.
Sprinkle with coarse sea salt and serve immediately.
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 main body of the dish; their starch turns crisp and fluffy when fried.
- Frying fat
- Conducts heat to cook the slices quickly and gives them a golden, crisp surface.
The step that matters
Drain the slices and ensure they are perfectly dry. Surface water turns to steam in hot fat, which cools the oil and causes splattering and soggy, greasy potatoes instead of crisp ones. Dry slices brown and crisp evenly.
“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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