The recipe
Ingredients
Directions
Peel and cut the potatoes into round shapes using a cutter.
Heat lard in a frying pan until hot.
Fry the potato shapes in the boiling lard until golden brown.
Sprinkle with coarse sea salt 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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