Shadow Potatoes
Ingredients
Directions
Wash and peel the potatoes.
Slice thinly into a bowl of cold water and let stand for two hours, changing the water twice.
Drain and plunge into boiling water for one minute.
Drain again and cover with cold water.
Remove from water and dry between towels.
Fry in deep fat until light brown, keeping in motion with a skimmer.
Drain on brown paper and sprinkle with salt.
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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