How thin should the potatoes be cut?

The original says "wafer-thin slices", that is, as thin as a leaf. This gives crisp crisp-like chips.

Why put the slices in water first?

The soak rinses out surface starch so the slices do not stick together and become crisper when fried. Dry them well before they go into the fat.

French Potatoes (French fries)

French potatoes from 1900: raw-peeled potatoes cut wafer-thin, soaked, dried, fried in lard/fat until golden, salted and shaken crisp over embers.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 186 (falt i det fri)

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About the dish

Tidlig norsk oppskrift på friterte potetskiver – en forløper til dagens pommes frites/potetgull – fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900).

How to make it

1
Cut and soak
Peel the potatoes raw and cut them into wafer-thin slices. Put them in water, then dry them well in a cloth.
2
Fry
Fry the potato slices in lard or fat until they are golden brown.
3
Salt and crisp
Put them in a colander, sprinkle with salt and shake them over embers (low heat) until they are crisp.

Changes from the original

Fremgangsmåten er beholdt. «rystes over gløder» er forklart som ettertørking over svak varme. Frityrfett kan i dag erstattes av nøytral olje.

In stores now

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

Potet
- Potet&Kjøttboller 8mnd 190g NestleNestleca. kr 24,90 · Meny
- Gulrot&Potet 4mnd 125g NestleNestleca. kr 22,90 · SPAR

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

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Frequently asked questions

How thin should the potatoes be cut?: The original says "wafer-thin slices", that is, as thin as a leaf. This gives crisp crisp-like chips.
Why put the slices in water first?: The soak rinses out surface starch so the slices do not stick together and become crisper when fried. Dry them well before they go into the fat.

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