Potatoes a la Rice

Ingredients

• eight medium-sized potatoes
• an ounce and a half of butter
• a pinch of salt
• a pinch of chopped parsley

Method

1. 1

   Peel and cut potatoes into half-inch squares.

2. 2

   Fry in butter, season, and cook until golden.

3. 3

   Drain and serve with parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 248. The excerpt below is the record exactly as published.

Potatoes a la Rice.— Peel, wash, and drain eight medium-sized potatoes. Cut them into half-an-inch-square pieces ; place them in a frying-pan with an ounce and a half of butter; season with a pinch of salt, toss well, and let them get a golden color (fifteen minutes will suffice). Drain the butter from the bottom of the pan, and place the potatoes in a hot dish; sprinkle a pinch of chopped parsley

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