Potato Roses
Ingredients
Directions
Prepare the potatoes
Pare the potatoes, then continue paring until the center is reached, being careful not to make them too thin.
Fry and finish
Fry the potatoes in boiling lard until they are a delicate brown.
Remove them with an egg-whip and place in a colander set over a pan to drain excess grease.
Sprinkle with coarse sea salt while hot and serve alone or as a garnish for meat.
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
- Form the main body of the rose, cooking to a crisp shell around a tender interior.
- Boiling lard
- Conducts heat for frying, browning the potato surface and adding richness.
The step that matters
Paring the potatoes thinly. Thin strips crisp quickly and hold their curled rose shape. Cutting them too thin, however, lets them dry out or break during frying, so the strips need enough thickness to stay intact.
“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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