Fried Potatoes - American Recipe

Property "Recipe equipment" (as page type) with input value "Vegetable-knife, Bowl, Frying-pan or kettle, Perforated skimmer, Colander with soft paper, French Fried, 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., German Fried, 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., 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." contains invalid characters or is incomplete and therefore can cause unexpected results during a query or annotation process.

Fried Potatoes

🌍 American, American Home Cooking Difficulty: ●○○○○

🍳 Equipment: Vegetable-knife, Bowl, Frying-pan or kettle, Perforated skimmer, Colander with soft paper, French Fried, 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., German Fried, 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., 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.

Simple fried potatoes as prepared in the American home kitchen of the 1920s.

Ingredients

• 3 or 4 medium-sized potatoes
• Fat for frying
• Salt
• Pepper

Method

Tags: potato, pepper · Source: The Plain Sailing Cook Book (1922)