Potato Straws
Ingredients
Directions
Prepare
Cut raw potatoes into very thin strips, about the size of matches.
Soak the strips in cold water with a little coarse sea salt.
Drain the potatoes and pat them dry with a napkin.
Fry and serve
Heat deep lard in a frying pan and fry the potato strips until golden.
Drain on brown paper for a moment before serving.
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
- Raw potatoes
- Starch that fries into a crisp outer shell with a soft interior.
- Deep lard for frying
- Hot fat that transfers heat quickly, browning and crisping the potato strips.
The step that matters
Drying the strips before frying. Water on the potato surface cools the hot fat and turns frying into steaming, so the strips absorb grease and turn soggy instead of crisp. Patting them dry lets the surface brown properly.
“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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