Fried Potatoes

Ingredients

• some large kidney potatoes
• about five minutes
• kitchen paper

Method

1. 1

   Cut potatoes into plugs, wash, and soak in water.

2. 2

   Drain and fry in boiling fat for about five minutes.

3. 3

   Remove, heat the fat again, and fry the potatoes until done.

4. 4

   Salt and drain on kitchen paper before serving.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 52. The excerpt below is the record exactly as published.

fried potatoes. Take some large kidney potatoes, cut them into plugs about two inches long and half-an-inch thick ; wash them and let them lie in water till wanted, and before cooking them drain them in a clean napkin to absorb the moisture. Have ready an iron stewpan half full of boiling fat. Put the potatoes into the frying basket, plunge these into the fat, draw the pan back a little, shake the basket now and again, and let the potatoes remain for about five minutes. By this time the lat will have gone off the boil. Take the potatoes out of the fat, therefore, and heat the fat again. When it boils once more put the potatoes in again, let them remain a minute or two and they are done. They should be salted, drained on kitchen paper

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