Napoleon Puff Potatoes

Ingredients

• Cut raw potatoes in oval- or almond-shaped pieces
• lay in cold water 1/2 hour

Method

1. 1

   Cut raw potatoes in oval- or almond-shaped pieces about 0.25 inch thick and 2 inches long; lay in cold water for 0.5 hour.

2. 2

   Dry well and cook in medium hot deep fat for 8-10 minutes without browning.

3. 3

   Drain and set aside to cool on strainer.

4. 4

   Then fry golden in smoking hot fat, shaking occasionally and gently during the process.

5. 5

   Drain on paper and serve at once on a folded napkin.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 148. The excerpt below is the record exactly as published.

NAPOLEON PUFF POTATOES (Pommes de Terre Souffles) Cut raw potatoes in oval- or almond-shaped pieces about J4 inch thick and 2 inches long; lay in cold water l/2 hour

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