Potatoes, Browned

Ingredients

• cold boiled potatoes
• butter

Method

1. 1

   Cut cold boiled potatoes into thin slices.

2. 2

   Lay on a gridiron or a tin in a hot oven.

3. 3

   Start on the bottom to brown the under side, then move to the upper grate to brown the top.

4. 4

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 479. The excerpt below is the record exactly as published.

Potatoes, Browned. — Cut cold boil- ed potatoes in thin slices ; lay them on a gridiron; place them over the fire, or on a tin in a hot oven ; if the latter, put them first on the bottom, so that the under side will brown and the moisture escape ; then change them to the upper grate to brown the upper side. Serve at once. Potatoes a la Creme. — Boil some potatoes of a firm kind in the usual way. Take a small, sharp, thin- bladed knife and cut them into thin slices. Put a pint of these into a stewpan with a teaspoonful of salt, I oz. of butter, a little pepper, salt, and grated nutmeg, and a table- spoonful of lemon - juice. Pour a quarter of a pint of cream over the top, cover the saucepan closely, and shake it over the fire for eight or ten minutes. Place the potatoes on a hot dish, and be very careful not to break the slices. Cold potatoes which are left from dinner may, if firm, be dressed in this way for breakfast. If cream is not at hand, milk slightly thickened with flour and butter may be substituted for it. Potatoes, Fried. — Pare raw pota- toes ; cut them into very thin slices the short way across, keeping the slices in cold water ; then lay them on a cloth to drain. Have enough butter in a dripping-pan to more than cover them ; let it be very hot; it takes a great 425 Potatoes a la Duchesse VEGETABLES Potatoes, Moulded deal, as they absorb it. Fry brown quickly; turn, and brown the other side; salt and pepper them. Send to table hot. Sweet potatoes are managed the same way. Potatoes a la Duchesse. — This, it has been said, is “ the acme of delicacy in the cooking of potatoes'’ : “ Prepare some potato paste as for croquettes (see Potato Croquettes). When this is cold, mould it with a very small quantity of flour into oblong or round cakes. Fry these in clarified fat, first on one side then on the other, and take them out the instant they have acquired a delicate golden- brown color. With moderate care, potatoes thus cooked are delicious." Potatoes, Housekeeper’s. — One quart of cold boiled potatoes

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