Waldorf Potatoes
Ingredients
Directions
Cut the raw potatoes into round slices, similar to peeling an apple.
Fry the potato slices in a basket in deep fat until golden brown.
Drain on paper towels and season with coarse sea salt.
Garnish a roast or fish with the fried potatoes.
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.
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