Boston Chips or French Fried Potatoes

Ingredients

• soak them 1 hour in cold water
• Have a kettle of hot fat ready

Method

1. 1

   After paring potatoes, dry thoroughly in towel, then cut them into strips, slices, or use a fancy cutter.

2. 2

   After this, do not wet them again.

3. 3

   Put the chips in a basket, and fry until they turn a golden brown.

4. 4

   Then lift out, drain, sprinkle on salt, and serve at once.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 29. The excerpt below is the record exactly as published.

soak them 1 hour in cold water, dry thoroughly in towel, then cut them into strips, slices, or use a fancy cutter. After this, do not wet them again. Have a kettle of hot fat ready

Cook this with the app: pantry check, scaling, and the assistant.