Potato Ribbons
Ingredients
Directions
Prepare
Chop and peel the potatoes carefully, removing all specks.
Pare the potatoes thinly, as you would an apple.
Fry and serve
Place the potato ribbons in a frying basket.
Fry in deep fat for about 6 minutes.
Sprinkle with coarse sea salt and serve in a pyramid on a napkin.
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 that turns crisp and golden in hot fat while the thin ribbons stay tender inside.
The step that matters
Fry in deep fat. Thin ribbons cook quickly, so they can burn or turn greasy if the fat is too cool or the basket is overcrowded. Frying in small batches keeps the fat hot so the ribbons crisp rather than soak up oil.
“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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