298. Fried Potatoes

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Method

Peel a pound of potatoes, cut them into very thin slices, almost shavings; put some fat into a frying-pan; when very hot, but not burning, throw the slices in, not too many at a time, as they will stick together; move them about with a