French Fried Potatoes
Ingredients
Directions
Scrub and peel the potatoes, then cut them into eighths lengthwise.
Soak the potato pieces in water, then dry them between towels.
Fry the potatoes in a basket, a few at a time, in hot oil.
Drain the fried potatoes on soft paper and sprinkle with salt.
Serve immediately to maintain crispness.
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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