Potato Ribbons
Ingredients
Directions
Prepare
Peel the potatoes and cut them into slices about ½ inch thick.
Pare the slices as thinly as possible, then twist them into knots.
Soak the knots in cold water, then dry them.
Fry
Heat oil in a pan until blue smoke rises.
Add the potatoes and cook for 2-3 minutes without browning.
Remove the potatoes and heat the oil until blue smoke rises again.
Fry the potatoes until they are crisp and golden brown.
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
- Starch structure becomes crisp and golden on frying while the interior stays tender.
- Oil
- Conducts heat for frying, driving off moisture and browning the surface to a crisp crust.
The step that matters
Frying in two rounds at smoking-hot oil. The first pass at a lower temperature cooks the potatoes through without browning. Reheating the oil until blue smoke rises again lets the second fry crisp and brown the outside quickly, so the potatoes do not turn greasy or soggy.
“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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