Fried Potatoes

Ingredients

• Prepare the potatoes in any form desired.
• Heat the grease in the frying kettle.
• dust the potatoes with salt and pepper.
• dust the potatoes with salt and pepper.

Method

1. 1

   Let them soak in cold water until wanted for frying.

2. 2

   Test the temperature of the grease with a slice of potato.

3. 3

   Lower the frying basket into it, add a few slices of potatoes at a time until covered.

4. 4

   When cooked, lift the basket, shake to free from grease, and serve on a warm dish lined with cheese-cloth.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 61. The excerpt below is the record exactly as published.

Fried Potatoes. — Prepare the potatoes in any form desired. Let them soak in cold water until wanted for frying. Heat the grease in the frying kettle. Test its temperature with a slice of potato, and if hot enough lower the frying basket into it, and having drained the potatoes iJD a sieve and shaken them in a towel to free Frying. 139 them of moisture, add a few slices at a time until the bottom of the basket is covered. The rapidity with which the potatoes may be dropped into the basket must be determined by the appearance of the fat. If the sur- face of the grease becomes covered with bubbles, it is an indication that its temperature is too low for perfect frying. Wait until the bubbles disappear before adding more potatoes. This test of temperature will apply to the frying of all articles. As soon as the potatoes are sufficiently cooked lift the basket from the grease, shake it over the kettle to free it and its contents from grease, dust the potatoes with salt and pepper

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