Fried Potatoes
Ingredients
Directions
Prepare the potatoes
Wash the potatoes well in cold water and scrub them clean.
Peel the potatoes with a sharp knife, removing any eyes or black specks.
Slice the potatoes very thinly into ribbons and twist them into fancy shapes.
Fry
Heat ½ lb of clarified fat or lard in a saucepan.
Test the heat of the fat with a piece of bread.
Place the potato ribbons in a frying basket and lower it into the hot fat.
Fry for about six minutes until crisp and pale brown.
Drain and serve
Drain the chips on white paper and sprinkle with salt.
Serve on a hot dish.
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
- Form the crisp chips and provide the starchy body inside each piece.
- Clarified fat or lard
- Conducts heat evenly and fries the potatoes to a crisp, browned surface.
The step that matters
Testing the heat of the fat. If the fat is too cool, the potato soaks up oil and turns greasy instead of crisp. Testing with bread checks that the fat is hot enough to sear the surface quickly and seal it against oil absorption.
“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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