Fried Potatoes
- Potatoes
- Lard
- Salt
Pare some potatoes and cut them in slices as evenly as possible, (it is best to cut them with a silver knife), and as thin as a wafer. Keep them in ice-water four days, changing the water once each day; then fry them in boiling lard, as you would dough-nuts. After they are sufficiently brown take them out of the lard, drain off the fat, and sprinkle a little salt over them. If you desire to have them particularly nice, place them in a towel, thus absorbing whatever fat clings to them.
Submitted by Aug 25, 2009
15 min 30 min 45 min
15 min 30 min 45 min