Potato Ribbon
Ingredients
Directions
Pare the potatoes and soak them in ice water for 1 hour.
Using a small knife or a special tool, cut the potatoes into continuous curling strips.
Fry a few strips at a time in hot lard until golden brown.
Drain on a colander and 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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