French Fried Potatoes

Ingredients

• Old potatoes are better for this
• Let them stand in cold salted water
• put a little olive oil in a deep frying pan
• sprinkle with salt, pepper and lemon juice

Method

1. 1

   Peel and cut potatoes into strips, soak in salted water, then drain and dry.

2. 2

   Fry in hot fat until brown.

3. 3

   Alternatively, fry sliced cold boiled potatoes in olive oil until golden brown.

4. 4

   Serve with seasoning.

As published

This recipe was extracted from The Rural cook book (1907), page 89. The excerpt below is the record exactly as published.

French Fried Potatoes.— Old potatoes are better for this, .or the little yellowish potatoes that German cooks use for potato salad. These con- tain more gluten. Peel very thin and cut in long thin strips lengthwise. Let them stand in cold salted water for two or three hours. Drain and wipe dry; put into a wire basket and fry in very hot, deep fat until brown. Take out and lay on a piece of manila paper to absord the fat; dust with salt and serve. Another way to fry potatoes is to put a little olive oil tn a deep frying pan; when very hot add sliced cold boiled potatoes. Cover, and cook until a golden brown, turning once. Drain, put in a hot vege- table dish and sprinkle with salt, pepper and lemon juice

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