Fried Potatoes

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Wash and pare a sufficient quantity for the meal. Slice them in the machine, taking care to bear down lightly, so as to have the slices very thin. Have ready a vessel of very hot lard, and drop the sliced potatoes into it, letting them remain till they begin to brown. Take them out with a wire ladle, scatter a little fine salt over them, and serve while hot. Success depends almost entirely upon having the lard sufficiently hot. If the potatoes do not brown, but absorb fat, and are limp and greasy, be sure the lard must be made hotter. Properly fried, they may be eaten with relish when cold, as they are crisp and palatable.