How to Fry Potatoes

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Peel, split, and cut the potatoes into slices of equal thickness, say the thickness of two penny pieces; and as they are cut out of hand, let them be dropped into a pan of cold water.
  2. When about to fry the potatoes, first drain them on a clean cloth, and dab them all over, in order to absorb all moisture.
  3. While this has been going on, you will have made some kind of fat (entirely free from water or gravy, such as lard, for instance) very hot in a frying-pan.
  4. Into this drop your prepared potatoes, only a good handful at a time; as, if you attempt to fry too many at once, instead of being crisp, as they should be, the potatoes will fry flabby, and consequently will be unappetising.
  5. As soon as the first lot is fried in a satisfactory manner, drain them from the fat with a skimmer, or spoon, and then fry the remainder.
  6. When all are fried, shake a little salt over them.
Original Text
No. 138. How to Fry Potatoes. Peel, split, and cut the potatoes into slices of equal thickness, say the thickness of two penny pieces; and as they are cut out of hand, let them be dropped into a pan of cold water. When about to fry the potatoes, first drain them on a clean cloth, and dab them all over, in order to absorb all moisture; while this has been going on, you will have made some kind of fat (entirely free from water or gravy, such as lard, for instance) very hot in a frying-pan, and into this drop your prepared potatoes, only a good handful at a time; as, if you attempt to fry too many at once, instead of being crisp, as they should be, the potatoes will fry flabby, and consequently will be unappetising. As soon as the first lot is fried in a satisfactory manner, drain them from the fat with a skimmer, or spoon, and then fry the remainder; and when all are fried, shake a little salt over them.
Notes
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