Potatoes, To Fry (Pommes de Terre Frites)
From Cookery for every household, 1914
Serves 4
Different varieties of fried potatoes exist based on cutting methods.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 247. The excerpt below is the record exactly as published.
Potatoes, To Fry (Pommes de Terre Frites) Wash and peel some medium-sized potatoes and cut them in small wedge-shaped pieces. They should be about the size and shape of the section of a small orange. Wipe them very dry in a towel. Have ready on the fire a saucepan of hot fat, and when it is just beginning to smoke it is ready for the potatoes. Put a few potatoes at a time into a frying basket and plunge them gently into the hot fat. They should be well covered with the fat or they will not cook properly. Allow them to cook until they are a golden brown colour, shaking them or turning them over once or twice, so that they are equally coloured on all sides. When ready, lift them out and allow the fat to drain from them. Turn the potatoes on to kitchen paper and sprinkle them lightly with fine salt
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