Fried Potatoes
Ingredients
Directions
Prepare
Slice the potatoes.
Soak the sliced potatoes in cold water for 1 hour.
Dry the potatoes with a clean cloth.
Fry and crisp
Fry the potatoes in hot fat until nearly done.
Remove the potatoes from the fat and place them on white paper.
Heat the fat until it boils.
Plunge the potatoes back into the boiling fat to crisp them.
Place the crispy potatoes on paper to dry.
Finish and serve
Sprinkle the potatoes with coarse sea salt.
Serve immediately. Do not cover.
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
- Starch forms the crisp outer crust and fluffy interior when fried.
- Hot fat
- Conducts heat quickly, browning and crisping the potato surface.
- Coarse sea salt
- Adds savory flavor to the crisp surface after frying.
The step that matters
Dry the potatoes before frying. Surface water cools hot fat and causes splattering and steaming instead of crisping. Drying the slices thoroughly lets the surface brown and crisp 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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