French Fried Potatoes a LA Harland
Ingredients
Directions
Prepare the potatoes
Peel and cut potatoes into strips.
Soak in iced water for 1 hour.
Drain and dry the potatoes thoroughly.
Fry and serve
Heat deep fat gradually until boiling.
Test fat with a piece of potato; it should rise and brown quickly.
Fry the potatoes until golden brown.
Drain on heated tissue paper 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
- Potatoes
- Starch provides the bulk of the dish, and the surface browns to a crisp golden crust in hot fat.
- Iced water
- Soaking in cold water removes surface starch so the strips fry up crisper and less sticky.
The step that matters
Drain and dry the potatoes thoroughly. Surface water turns to steam when the strips hit hot fat, causing spattering and a soggy result instead of a crisp exterior. Dry strips brown more 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.
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