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Potato Straws (pommes de terre pailles)

Potato straws from Erken's Stor kokebok 1914: raw potatoes are cut into thin strips, pre-fried 5 minutes in hot lard, and finish-fried crisp just before serving; they can also be shaped in a potato basket iron into nests and baskets.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 358 (falt i det fri)

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About the dish

Erken's French-inspired potato garnish for roasts and poultry. "Pommes pailles" – thin potato straws – were pre-fried in two rounds, a technique still used to make them crisp. The same strips could be shaped in special potato irons into nests and baskets to serve as serving vessels.

How to make it

  1. 1

    Cut the potatoes

    Peel the potatoes and cut them into equally long, thin strips (2–3 mm). Rinse the strips well in cold water and dry them thoroughly in a cloth.

  2. 2

    Pre-fry

    Heat lard or oil to about 150 °C (300 °F). Add the potato straws and let them fry for about 5 minutes without taking on color. Take them out and let them drain on absorbent paper.

  3. 3

    Finish-fry

    Just before serving, place the straws in a frying basket and lower them into smoking-hot fat (about 190 °C (375 °F)) until they are completely crisp and light brown.

  4. 4

    Nests and baskets

    If you want potato nests or baskets, place the cut strips in a potato basket iron and lower it into the smoking-hot fat. Loosen carefully from the iron.

  5. 5

    Serve

    Sprinkle a little salt over and serve at once.

Changes from the original

Amounts are estimated, as the original only gives "potatoes, lard." Lard is given with neutral frying oil as an alternative, and temperatures in degrees have been added for the modern kitchen.

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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. 358) → 1949 (korrekturlest, s. 395)~41% av teksten endretfjernetlagt til
(Pommes de terre pailles.) Poteter smult. De raa rå poteter skjæres i like lange, tynde tynne strimler, skylles og tørres tørkes godt. De lægges legges i varmt smult; tages tas op efter 5 minutters forløp og lægges legges i en friturekurv, som like før anretningen sættes settes i rykende varmt smult, saaledes således at potetesstraaene potetstråene blir ganske sprøde. sprø. De opskaarne potetesstrimler opskårne potetstrimler kan lægges legges i jern til potetesreder potetreder eller kurver; disse sænkes kokes i rykende varmt smult, løsnes fra jernet med forsigtighet. forsiktighet.

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Frequently asked questions

Why are the potato straws fried twice?
The first round in hot lard for about 5 minutes cooks the strips through. Just before plating they are lowered into smoking-hot lard in a frying basket, so they become completely crisp.
How should the potatoes be prepared?
Raw potatoes are cut into equally long, thin strips, rinsed, and dried well before going into the lard – dry strips are important for a crisp result.
Can you make potato nests from the same recipe?
Yes. The cut strips are placed in an iron for potato nests or baskets, which is lowered into smoking-hot lard; the nests are then carefully loosened from the iron.
What fat is used?
The recipe uses lard, as was common in Henriette Schønberg Erken's "Stor kokebok" of 1914 (p. 358).

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