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Tremont Potatoes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Tremont Potatoes

Ingredients

Directions

  1. Take cold boiled potatoes of uniform medium size and split them lengthwise into quarters or sixths.

  2. Fry the potato pieces in boiling lard until the outside is browned and crisp.

  3. Remove from the lard and drain.

  4. Sprinkle a little coarse sea salt on them before serving.

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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