French Fried Potatoes
Ingredients
Directions
Prepare
Wash and peel the small potatoes.
Cut them into eighths lengthwise.
Soak the potato pieces in cold water for one hour.
Remove from water and dry between towels.
Fry and serve
Fry in deep fat until cooked and browned.
Drain on brown paper and sprinkle with salt.
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
- Small potatoes
- Starchy flesh that cooks through and fries to a crisp exterior and soft interior.
- Coarse sea salt
- Seasons the fried surface after draining, adding savory flavor directly on the potato.
The step that matters
Drying the potato pieces before frying. Surface water turns to steam in hot fat, causing spattering and slowing browning. Thorough drying lets the surface crisp instead of steam.
“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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