Skip to main content

Fried Potatoes, French

From an old cookbook · modernised transcription
By Clarke, Mary Lamson. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients
Jump to recipe ↓

Fried Potatoes, French

Ingredients

Directions

  1. Pare the potatoes and throw into cold water for at least an hour. Cut in slices, blocks, strips, balls or any fancy shape, and dry them on a towel. Drop quickly into fat hot enough to brown them by the time they come to the surface. They are done when they float. Skim into a draining basket and set in the oven to keep hot. Sprinkle with salt and serve hot, either as a garnish or for a vegetable.

By Clarke, Mary Lamson. [from old catalog]. 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. See the original page.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes