Fried Potatoes
From Observatory
1111
- Ingredients
- 3 or 4 medium-sized potatoes
- Fat for frying
- Salt
- Pepper
- Utensils
- Vegetable-knife
- Bowl
- Frying-pan or kettle
- Perforated skimmer
- Colander with soft paper
- Directions
- For French-Fried Potatoes: Peel the potatoes and cut lengthwise in eighths—or in smaller pieces if the potatoes are large. Soak for an hour in cold water, drain, and dry on a clean towel. Fry in the same way as Saratoga Chips, and season with salt and pepper.
- For German-Fried Potatoes: Peel and slice the potatoes crosswise, and soak them in cold water an hour or more. Drain, and dry the potatoes on a clean towel. Cook in a frying-pan containing half a cup of hot fat, turning the potatoes frequently until they are cooked and browned on both sides.
- For Saratoga Chips: Peel the potatoes and cut them crosswise into very thin slices. Soak the sliced potatoes in cold water for an hour, then drain and dry them carefully on a clean towel. Have the fat smoking hot in the kettle, put the potatoes in the fat carefully, and let them fry until crisp and light brown. Lift the potatoes from the fat with a perforated skimmer, and put them onto soft crumpled paper in a colander. Sprinkle with salt and pepper.
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