Potatoes, Chip
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Peel the potatoes thinly and wash them well.
Cut each potato into four lengthwise pieces; if large, cut each piece in half again.
Rinse the potato pieces in cold water, sprinkle with a little coarse sea salt, and shake to combine.
Fry
Heat a large frying pan with a generous amount of good dripping until it is smoking hot.
Quickly slide the potatoes into the pan and leave them for a few minutes.
Stir the potatoes gently with a slotted spoon until they are light golden brown.
Lift the potatoes with a perforated spoon onto a sheet of paper to drain excess fat.
Fold the paper to absorb the fat, then transfer the potatoes to another sheet and repeat.
Finish in the oven
Place the potatoes in a dish in the oven at 400°F (200°C); do not cover them to keep them crisp.
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 chip, and its interior turns soft and fluffy while the surface crisps.
- Good dripping
- Hot fat conducts heat quickly, browning and crisping the potato surface while adding rich flavour.
The step that matters
Heating the dripping until smoking hot before adding the potatoes. If the fat is not hot enough, the potatoes absorb it and turn greasy instead of crisp. A very hot pan seals the surface quickly, so the chips fry rather than soak.
“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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