French Fried Potatoes from The Settlement Cook Book by Lizzie Black Kander
Take long thin potatoes. Pare, wash and cut lengthwise into eighths. Soak in cold, salted water. Drain and dry, and fry in deep hot fat, until tender and golden brown. Serve hot. Sprinkle with salt.
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Cooking tools:
- Deep fryer
- Spider strainer
- Colander
- Mixing bowl
- Paring knife
- Chef's knife
- Cutting board
- Peeler
- Kitchen towel
- Paper towel
- Slotted spoon
- Pot
- Stove
- Serving platter
Ingredients
- potatoes
- salt
- salted water
- hot fat
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