Saute Potatoes
From A bachelors cupboard, 1906
A delicate flavor from the olive oil.
Presented as published in 1906. 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 A bachelors cupboard (1906) by A. Lyman Phillips, page 53. The excerpt below is the record exactly as published.
saute potatoes are done as they do them in a queer little restaurant in the Rue de la Grande Chaumiere, in Paris. The Russian exile who keeps it is anarchistic in his conversation, but his saute potatoes will cover a multitude of anarchistic tendencies. Slice very thin raw potatoes that have been peeled and laid in very cold water for a few min- utes. Have in the blazer a liberal quantity of fresh huile d'oUveSy the "Veuve Chaffard " variety, and after it is smoking hot, dry the potatoes in a towel and put in the oil, with salt and pepper
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