Plain Fried Potatoes

Ingredients

• 1 pound of potatoes

Method

1. 1

   Peel, wash, slice, and drain the potatoes.

2. 2

   When perfectly dry, put them in boiling fat and fry until a pale gold colour.

3. 3

   Sprinkle with salt and serve at once.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 21. The excerpt below is the record exactly as published.

Plain Fried Potatoes. Peel them, wash them, slice them, and di’ain them ; when perfectly dry, put them in boiling fat and fry them a pale gold colour. Sprinkle with salt, and serve at once. 130. — Potatoes “a la Lyonnaise.” Make a thick soubise sauce. Boil the potatoes ; peel them, and cut them in slices. Pour the soubise sauce over them and serve. 131. — Puree of Potatoes. Boil and peel the potatoes ; pass them through a wire sieve ; put them into a saucepan, with a lump of butter, pepper, salt to taste. Stir in enough milk to make the pur^e smooth. Boil it up once, being careful to stir from the bottom, and serve. 5S WHOLESOME COOKERY. 132. — Potatoes “ au Gratin.” Boil the potatoes, then peel them and pound them smooth. Now place a layer of the potatoes on a baking- dish, about a quarter of an inch thick ; then sprinkle over a little grated Parmesan cheese, a few very small lumps of butter, then more potato, cheese, and butter, until you have used up all the potato. Sprinkle a little more grated Parmesan cheese on the top, and a few lumps of butter. Bake in the oven or before the fire. 133. — Potatoes “ a la Maitre d’Hotel.” Boil the potatoes in water, then peel them. Put some butter in a saucepan, with chopped parsley, pepper, and salt. Toss in the potatoes ; add a squeeze of lemon-juice, and serve at once. 1 pound of pota- to

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