Shadow Potatoes
Ingredients
Directions
Prepare the potatoes
Wash and peel the potatoes.
Slice thinly and soak in cold water for 2 hours, changing the water twice.
Drain and plunge into boiling water for 1 minute.
Drain again and cover with cold water.
Dry the slices between towels.
Fry and serve
Fry in deep fat until light brown, stirring with a skimmer.
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
- Potatoes
- Starch and water in the slices become crisp and golden when fried.
- Coarse sea salt
- Seasons the chips on the surface after frying, adding flavour and a bit of crunch.
The step that matters
Dry the slices between towels. Surface water turns to steam in hot fat and makes the oil splatter and the chips soggy instead of crisp. Thoroughly dry slices brown more evenly and crisp better.
“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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