Pommes de Terre Frites

Fried Potatoes

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Like all simple things, fried potatoes are often very badly done. They should be golden brown, crisp and dry, and served the moment they are ready. Never fry potatoes in a frying pan. You want a deep vessel full of fat (which must not be used for anything else). It is very important, after you have cut your potatoes in whatever shape you like best, to dry them well in a cloth. It is equally important that the fat should be very hot. Throw in your potatoes. They must be literally and freely swimming in boiling fat. When golden brown, remove them, drain them well and sprinkle with salt.

They are easily drained if you fry them in a wire basket. It is advisable to throw them on à large piece of white paper, which will absorb what is left of the fat. The sprinkling of salt will finish the drying besides giving them taste.