Name: Potato Roses
Ingredients: ronnil potatoes; hot fat for frying; coarse sea salt

Potato Roses

Ingredients

ronnil potatoes
hot fat for frying
coarse sea salt

Directions

Select ronnil potatoes instead of long ones.
Peel the potatoes, cutting them round and round like an apple, being careful not to break them.
Fry the potatoes in a kettle of hot fat.
Sprinkle coarse sea salt over them and drain.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.