Fried Potatoes

Ingredients

• Potatoes
• Frying Oil, or Albene

Method

1. 1

   Wash and peel the potatoes and cut them in slices about as thin as a shilling.

2. 2

   They should be cut horizontally, as the slices will be rounder.

3. 3

   Throw them into cold water, and keep them there until they are wanted, and then dry them well on a clean cloth.

4. 4

   The oil to fry them must be boiling; this may be known when it ceases to hiss and is still.

5. 5

   Put in the potatoes, a few at a time, and move them about that they may be equally cooked.

6. 6

   When they are brightly browned and crisp, lift them with a fish slice, and put them on an inverted sieve to dry.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 46. The excerpt below is the record exactly as published.

potatoes, sprouts, and onion very finely together, melt the butter, and add it to this with the pepper. Form into fritters, roll in rusk-crumbs, and fry in boiling Albene. Drain, and serve, with parsley round the dish. 179. Potatoes (Cold, Fried). Ingredients. Half a pound of cold boiled I Half an ounce of Butter. Potatoes. I Pepper. Chop up the potatoes, dust them with a little pepper. Let the butter get quite warm in a frying-pan, and then stir in the potatoes very quickly. Toss them with a knife until they are quite hot, and touched with brown, then serve as quickly as possible. 180. Potatoes (Fried). Ingredients. Potatoes. | Frying Oil, or Albene

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