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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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 363)~82% of the text changedremovedadded
1 kg store poteter (faste, jevnstore). 1 l smult (til frityr; kan erstattes med nøytral olje). Skrell potetene og legg dem Poteter smult. Poteterne skrælles, lægges i kaldt vann koldt vand i 10 minutter. Tørk dem godt.. Skjær minutter, tørres. Skrælles derefter med en liten, liten skarp kniv kniv, rundt og rundt poteten så du får i ca. 1 cm cm. brede bånd. Del båndene i lengder på baand, avskjæres ca. 15 cm.. Knyt hvert bånd cm. lange, knyttes i en knute.. Legg knutene knute, lægges i frityrkurven friturekurv og stek dem gyllenbrune stekes gyldenbrune i hett fett (ca. 180 °C). Renn av på papir og server straks. fett.

Note on Modernised

Mengder er ikke oppgitt i originalen; det er angitt veiledende mengde poteter og frityrfett. Smult kan erstattes med nøytral frityrolje. Frityrtemperatur er lagt til som moderne presisering.

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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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