Fried Potatoes
Ingredients
Directions
Prepare
Wash and peel the small potatoes.
Cut them into eighths lengthwise and soak in cold water for one hour.
Drain the potatoes and dry them between towels.
Fry and serve
Heat deep fat and fry the potatoes until golden brown, ensuring they are cooked through.
Drain on brown paper and sprinkle with coarse sea 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Small potatoes
- Starchy flesh that softens inside while the cut surface crisps and browns in the hot fat.
- Deep fat for frying
- Conducts high heat to cook the potatoes quickly and browns their outer surface.
The step that matters
Drying the potatoes before frying. Surface water turns to steam in hot fat, which cools the oil and can cause spattering. Thorough drying lets the potatoes fry crisp and golden rather than 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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