French Fried Potatoes
Ingredients
Directions
Prepare
Cut raw potatoes of uniform size into six pieces.
Soak the potato pieces in cold water overnight.
In the morning, drain the potatoes on a towel.
Fry and serve
Fry the potatoes in boiling lard until they are light brown.
Sprinkle with salt and serve hot.
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
- Raw potatoes
- Form the main body; their starch crisps on the outside while the inside turns soft and fluffy.
- Lard
- Frying fat that conducts heat quickly and gives the fries a rich, savory flavor and crisp surface.
The step that matters
Drain the potatoes thoroughly before frying. Surface water cools the hot fat and causes splattering and steaming instead of crisping. Drying the pieces well lets the surface 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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.