Fried Potatoes
Ingredients
Directions
Prepare
Slice the potatoes as for stewing and soak them in ice water for 30 minutes.
Remove the potatoes and pat them dry with a towel.
Fry
Heat enough lard or drippings in a pot until boiling hot to cover the potatoes.
Fry the potatoes briskly, turning them until they are golden brown.
Lift the fried potatoes out with a slotted spoon into a hot colander.
Place the colander in a pan in the open oven to keep them warm.
Sprinkle with coarse sea salt immediately after removing from the fat to keep them crisp.
Serve
Serve in a hot dish lined with a napkin, lightly folded over the potatoes.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Potatoes
- Starch that becomes crisp outside and soft inside when fried in hot fat.
- Lard or drippings
- Hot fat that conducts heat evenly and drives browning and crisping of the potato surface.
The step that matters
Drying the potatoes before frying. Surface water turns to steam in hot fat, which cools the oil and causes splattering and soggy, greasy potatoes instead of crisp, browned ones.
“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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