Fried Potatoes

Ingredients

• a heaping pint of cold boiled potatoes
• butter the size of a hickory-nut
• an even tea-spoonful of flour

Method

1. 1

   Slice cold boiled potatoes and soak in ice water for half an hour.

2. 2

   Dry them, then fry in hot lard until golden brown.

3. 3

   Serve hot, sprinkled with salt.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 80. The excerpt below is the record exactly as published.

FRIED POTATOES. The potatoes are sliced as for stewed ones, and laid in ice- water for half on hour; take them out, place them upon a towel, covering with another and patting gently to dry each piece. Have ready boiling hot lard or drippings enough to cover them, and fry briskly, turning as the lower side is done to a yellow brown. Lift them out with an old-fash- ioned egg-whip into a hot colander, set them in a pan in the open oven ; sprinkle with salt as they are removed from the fat, otherwise they will not be crisp. Serve in a napkin laid in a hot dish and folded lightly over them. Do not put a dish-cover over them ; it makes them soggy. Potatoes cooked in this way make a pretty garnish for a broiled steak. Articles to be fried should be placed in a wire bas- ket, and then immersed in the hot lard. This facilitates frying, as the articles are all cooked, then lifted out and drained at the same time. SCALLOPED POTATOES. Slice potatoes rather thin ; put them into a baking-dish ; season in layers writh salt, pepper, and butter, strewing flour thickly from the dredging-box over each layer. When the dish is filled, pour in milk until it rises sufficiently to be seen on top. Put into the oven, and cook about three-quar- ters of an hour. 158 The New Kentucky Home Cook Booh. POTATO BALLS. Take cold mashed potatoes, and form them into balls or cakes; have the hands slightly floured to prevent their sticking, and fry in just enough hot fat to prevent their ad- hering to the skillet. Serve hot. POTATO CROQUETTES. Add to cold mashed potatoes a little salt, pepper, nutmeg, minced parsley, and beaten egg sufficient to make them stick together; mold into balls; dip them into beaten egg, then into cracker or bread crumbs, and fry in hot lard. Serve in a folded napkin. POTATOES FOR BREAKFAST. Slice a heaping pint of cold boiled potatoes; put into a bright saucepan butter the size of a hickory-nut ; when it begins to bubble, stir in an even tea-spoonful of flour

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