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Potato Ribbons

Erken's "Potetesbaand" from 1914: potatoes are peeled into ribbons about 1 cm wide and 15 cm long, tied into knots, and deep-fried golden brown in hot lard — a decorative potato garnish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 363 (falt i det fri)

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About the dish

An elegant deep-fried potato dish from the chapter "Root vegetables and greens" in Stor kokebok (1914). Such decorative potato ribbons belonged to festive cooking and were used as a garnish for roasts and other main dishes. The original gives no quantities.

How to make it

  1. 1

    Peel and soak

    Peel the potatoes and place them in cold water for 10 minutes. Dry them well.

  2. 2

    Cut ribbons

    Using a small, sharp knife, cut around and around the potato to make ribbons about 1 cm wide. Cut the ribbons into lengths of about 15 cm.

  3. 3

    Tie knots

    Tie each ribbon into a knot.

  4. 4

    Deep-fry

    Place the knots in the frying basket and fry them golden brown in hot fat (about 180 °C (355 °F)). Drain on paper and serve at once.

Changes from the original

Quantities are not given in the original; a suggested amount of potatoes and frying fat has been added. Lard can be replaced with a neutral frying oil. Frying temperature added as a modern clarification.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 363) → 1949 (korrekturlest, s. 402)~38% av teksten endretfjernetlagt til
Ingredienser: Poteter smult. Poteterne skrælles, lægges smult Fremgangsmåte: Potetene skrelles, legges i koldt vand vann i 10 minutter, tørres. Skrælles tørkes. Skrelles derefter med en liten skarp kniv, rundt og rundt i ca. 1 cm. brede baand, bånd, avskjæres ca. 15 cm. lange, knyttes i en knute, lægges legges i friturekurv og stekes gyldenbrune gyllenbrune i hett fett.

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Frequently asked questions

What are potato ribbons?
They are raw potatoes cut into long ribbons about 1 cm wide with a small sharp knife, around and around the potato's circumference. The ribbons are cut into pieces about 15 cm long, tied into a knot, and deep-fried golden brown in hot fat (lard).
Why are the potatoes soaked in cold water first?
In the recipe the potatoes are peeled, placed in cold water for 10 minutes, and then dried before being cut into ribbons. The soaking draws out starch, and the drying keeps them from spattering in the hot fat.
What fat is used for frying?
The original recipe from Henriette Schønberg Erken's "Stor kokebok" (1914) specifies lard. The ribbons are placed in a frying basket and cooked until golden brown in hot fat.
What does potato ribbons go with?
It is an elegant deep-fried potato in the same class as other fried potatoes, used as an accompaniment to roast meat and fowl. Serve them freshly fried and crisp, lightly salted if you like.

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