Fried Potatoes
Ingredients
Directions
Prepare the potatoes
Peel and slice the potatoes very thin.
Soak the slices in cold water for 2 hours.
Add 1 teaspoon of salt to the water and let them brine for another 30 minutes.
Drain the potatoes on a screen.
Fry and serve
Heat the lard in a pan over a brisk fire until smoking hot.
Add a large plateful of the sliced potatoes to the hot lard.
Stir continuously with a skimmer to prevent the slices from sticking together.
Fry until they turn a deep golden brown.
Remove the potatoes and drain on a sieve until dry and greaseless.
Serve hot.
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 main body of the dish, turning crisp and golden on the outside while staying tender inside.
- Clear lard
- Conducts heat for frying and gives the slices their golden-brown crust and rich flavor.
- Coarse sea salt
- Seasons the potatoes, flavoring them as they brine in the water.
The step that matters
Stir continuously with a skimmer. Starchy potato slices stick together when they first hit hot fat. Constant stirring keeps them separated so each slice fries evenly and crisps on all sides.
“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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