Fried Potatoes

Ingredients

• some good sized ones
• salt to taste

Method

1. 1

   Peel and cut potatoes into marble-sized balls.

2. 2

   Dry them, fry in boiling fat until light brown, then drain on a sieve with paper underneath.

3. 3

   Sprinkle with salt before serving.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 25. The excerpt below is the record exactly as published.

Fried Potatoes, Peel some good sized ones, and cut them into balls about the size of marbles. Dry them thoroughly in a cloth, put them in a frying basket, and plunge it into good boiling fat. Shake the basket every now and then, and as soon as the potatoes are of a very light brown colour, take them out of the fat and put them on a sieve in front of the fire, with a piece of soft paper under them. Sprinkle them well with salt and send to table. Canapes a la Gordon (Canapes of Scrambled Egg). — Have ready some pieces of buttered toast about two 44 Little French Dinners. inches and a half square, also a few small mushrooms, all of the same size and cooked in a tin in the oven with a little butter. Beat up lightly in a basin six eggs with three tablespoonfuls of tomato ketchup and cayenne pepper, and salt to taste

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