CookEat Recipe
Twice-Fried Potatoes
Thick potato batons fried once, rested briefly, then fried again and served hot with salt. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0008. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a stable deep fryer or deep heavy pan with a thermometer, leaving ample headroom for the hot fat; dry potatoes thoroughly before lowering them in small batches. Do not heat fat to its smoke point. This safety handling is modern, not a historic temperature specification. Limites : The oil volume and temperature depend on equipment; the historic word “boiling” gives no thermometer reading. Potato mass, exact yield and final texture have not been physically tested. Four large potatoes require as many small frying batches as the equipment permits; the total time is therefore not fixed.
Method
Steps
Step 1
Peel the potatoes and cut into batons about 1.3 cm square and 6.4 cm long. Wash in cold water and drain and dry thoroughly.
Step 2
Heat the frying oil in safe deep-frying equipment. Fry the potatoes in small batches until tender and lightly colored, using the book’s ten minutes as an approximate first-stage guide; lift out and drain.
Step 3
Rest for about one minute. Return to the hot oil for roughly three minutes more until golden and crisp, then drain well on a towel.
Step 4
Sprinkle with the salt and serve immediately. For the separately mentioned sweet-potato variant, replace the potatoes with sweet potatoes and reassess the practical timing.
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