Oven-Fried Potatoes
From Boston Cooking-School cook book, 1896
Serves 4
Bacon fat may be used in place of butter.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 182. The excerpt below is the record exactly as published.
OVEN-FRIED POTATOES Wash, pare, and cut potatoes in eighths, lengthwise. Soak 1 hour in cold water. Dry between towels. Dip in melted butter and bake in hot oven (400° F.) until delicately brown, turning occa- sionally. Sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.