Potato Shavings
Ingredients
Directions
Prepare
Wash and peel the potatoes.
Cut them into thin, wide ribbons.
Fry and serve
Heat the fat in a deep pan until boiling.
Drop the potato ribbons into the hot fat.
Fry until they are a light brown.
Drain well over the stove and serve immediately.
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
- Form the main body of the dish, cooking to a crisp exterior with a tender inside.
- Boiling fat
- Cooks the potato ribbons quickly, browning and crisping their surface.
The step that matters
Frying until light brown. Frying in fat that is hot enough drives off surface moisture so the ribbons crisp rather than turn greasy. Overcooking can make them bitter and brittle, so watch the colour closely.
“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.