Fried Whole Potatoes

Ingredients

• Small new Potatoes
• Frying Oil, or Albene

Method

1. 1

   Cold new potatoes may be warmed in this way, but they must not be broken, and they must not be too large.

2. 2

   Boil according to recipe No.

3. 3

   184, 'Potatoes (New)'.

4. 4

   Be sure that they are well dried, and fry them in boiling oil, or Albene.

5. 5

   When they are brightly browned, drain them on an inverted sieve, and serve very hot.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 46. The excerpt below is the record exactly as published.

Frying Oil, or Albene. Wash and peel the potatoes and cut them in slices about as thin as a shilling. They should be cut 94 THE APSLEY COOKERY BOOK horizontally, as the slices will be rounder. Throw them into cold water, and keep them there until they are wanted, and then dry them well on a clean cloth. The oil to fry them must be boiling; this may be known when it ceases to hiss and is still. Put in the potatoes, a few at a time, and move them about that they may be equally cooked. When they are brightly browned and crisp, lift them with a fish slice, and put them on an inverted sieve to dry. (See 66 Hints on Cooking.1’) 181. Potatoes (Fried Whole). Ingredients. Small new Potatoes

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