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Fried Potatoes (pommes frites)

Pommes frites after Erken 1914: potatoes are cut into 1 cm sticks and deep-fried in hot fat until crisp outside and soft inside; a variant with wafer-thin slices cut on a mandoline, soaked in cold water 10 minutes and fried crisp.

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

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About the dish

Here is the Norwegian cookbook classic's early description of pommes frites – in 1914 still a French borrowing that Erken presents alongside the other fried potatoes. She also gives the variant with wafer-thin slices on a mandoline, that is, potato chips.

How to make it

  1. 1

    Cut the potatoes

    Peel the potatoes and cut them first into squares, then into sticks 1 cm wide. Dry them well.

  2. 2

    Deep-fry

    Put the sticks in hot fat (about 175 °C (345 °F)) and let them cook until crisp on the outside and soft on the inside.

  3. 3

    Variant with thin slices

    Potatoes can instead be cut into wafer-thin slices on a mandoline. Soak the slices in cold water for 10 minutes, dry them well and cook them crisp in hot fat.

  4. 4

    Serve

    Let the fat drain off on blotting paper, sprinkle over a little salt and serve at once.

Changes from the original

Quantities are estimated, as the original gives no measures. Frying temperatures are added, and lard can be replaced with neutral oil.

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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. 397)~95% av teksten endretfjernetlagt til
Poteter fett. Poteterne skrælles, skjæres i firkanter, disse skjæres igjen i 1 cm. brede stænger, tørres, lægges De kokte poteter presses eller males, has i hett fett gryte, irøres smøret og koker heri, til de er sprøde utvendig den kokende melk vispes sterkt i; tilsettes eggeplommen og bløte indvendig. Eller poteterne kan skjæres i løvtynde skiver paa agurkhøvl. Poteterne lægges i koldt vand den stivvispede eggehvite; salt efter smak. Små timbalformer smøres godt, om kanten stilles gule rotstrimler og strimler av grønne purreblade, kokte erter i 10 minutter. Tørres bunnen og kokes sprøde siden lagvis potetmasse og erter. Formene koker i hett fett. vannbad ¾ time. Serveres med smeltet eller rørt smør.

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Frequently asked questions

How thick should the potato sticks be?
The potato is peeled, cut into squares and then into sticks about 1 cm wide. Alternatively the potatoes can be sliced wafer-thin on a mandoline.
Why should the potatoes be dried before frying?
The recipe says the potatoes should be dried before they are put in the hot fat. Dry potatoes become crisp outside and soft inside, and water in the fat causes heavy spattering.
Must the potatoes soak in water first?
In the thin-slice version the potatoes are soaked in cold water for 10 minutes, dried and then cooked crisp in hot fat.
When are they done?
They are cooked in the hot fat until crisp outside and soft inside. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 358, and is figured for 4 servings with about 40 minutes total time.

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