Fried Potatoes

Ingredients

• potatoes
• very hot fat
• fine salt

Method

1. 1

   Peel and cut potatoes into wedge shapes.

2. 2

   Heat fat until ready, then fry potatoes in a basket until firm and lightly colored.

3. 3

   Drain and dust with salt, serving hot.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

very hot fat, and try this by dropping in a piece of the potato, if this becomes firm and colours lightly in a few seconds, the fat is ready. Now put your potatoes into the frying basket, and plunge this gently into the friture, being careful to keep them well covered with the fat; in three to four minutes they will be ready, when you lift the frying basket from tlie fat, allowing the potatoes to drain back for a minute into the pan, then place them on kitchen paper, 112 VEGETABLES. and allow tliem to drain for a minute or two in front of the fire. Dust witli fine salt, and serve at once very hot. These are the real Fommes Frites of the Parisian restaurants ; but tlie potatoes may be sliced or cut into any shape preferred, or cut as you peel an apple, these ribbons being dropped into boiling fat precisely as before. If you cut the jjotatoes ((dioosing very long ones) into long, narrow strips, one-eighth of an inch in depth and width, crisping them for twelve or fifteen minutes in a little cold acidulated water, and fry them in the same way as the fried potatoes

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