Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Fried Potato Slices

Fried potato slices (pommes de terre chip) from Erken 1914: cold boiled potatoes in wafer-thin slices fried brown in 50 g butter with salt and pepper, mixed with browned onion and sprinkled with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 357 (falt i det fri)

Be the first to rate

About the dish

Classic leftover fare: boiled potatoes from the day before cut into thin slices and fried brown with onion. The recipe begins at the bottom of page 357 and continues on page 358 in the original.

How to make it

  1. 1

    Cut the potatoes

    Cut the cold, boiled potatoes into wafer-thin slices.

  2. 2

    Fry

    Melt the butter, add the potato slices, sprinkle over salt and pepper and turn them often with a broad knife until they are nicely browned.

  3. 3

    Brown the onion

    Cut the onion into thin slices, brown it and mix it with the potato slices.

  4. 4

    Serve

    Place the potatoes on a warm platter and sprinkle over finely chopped parsley.

Changes from the original

Measurements converted (1 liter of boiled potatoes ≈ 800 g). "Butter or fat" is given as butter. The language of the steps is modernized.

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
1914 (proofread, p. 357) → Modernised~77% of the text changedremovedadded
50 gr. g smør eller fett (eller annet fett). 1 liten stk løk (liten, i tynne skiver). 1 l. kokte l kokte, kalde poteter 1/4 teske salt (ca. 800 g). 0,25 ts salt. 1 knivsod pepper knivsodd pepper. 1 spiseske persille. Poteterne skjæres, naar ss persille (finhakket). Skjær de er blit kolde, kalde, kokte potetene i løvtynde skiver. Smørret smeltes, potetesskiverne lægges i, strøes med løvtynne skiver.. Smelt smøret, legg i potetskivene, strø over salt og pepper og vendes vend dem ofte med en bred kniv, indtil kniv til de er pent brune. Løken skjæres brune.. Skjær løken i tynde tynne skiver, brunes, blandes brun den og bland den med potetesskiverne. Lægges paa potetskivene.. Legg potetene på varmt fat og overstrøes med strø over finhakket persille.

Note on Modernised

Mål er omregnet (1 liter kokte poteter ≈ 800 g). «Smør eller fett» er angitt som smør. Språket i trinnene er modernisert.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Can I use freshly boiled, warm potatoes?
No, the recipe is clear that the potatoes should be cut into wafer-thin slices only once they have become completely cold. Cold potatoes hold their shape in the pan; warm ones fall apart easily.
How many potatoes do I need?
1 liter of boiled potatoes for 4 servings, together with 50 grams of butter or fat, 1 small onion, 1/4 teaspoon salt, 1 pinch pepper and 1 tablespoon parsley.
How are the slices fried without falling apart?
Melt the butter, add the potato slices, sprinkle over salt and pepper and turn them often with a broad knife until they are nicely browned. The onion is cut into thin slices and browned separately, then mixed with the potatoes.
How is the dish served?
Placed on a warm platter and sprinkled with finely chopped parsley. The total time is about 25 minutes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!