Fried Potatoes
Ingredients
Directions
Peel and thinly slice the potatoes.
Soak the slices in cold water for 30 minutes.
Dry the slices between two towels.
Fry the potatoes in hot salted lard or oil until light brown.
Drain excess fat in a hot colander 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.
Photo for illustrative purposes only · Contact us to use it
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