Fried Potatoes

Preparation info

  • Difficulty

    Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Pare and cut the potatoes in thin slices; throw them as you cut them into salted water to cool, and make them crisp. Put them piece by piece on a dry towel and wipe dry, then drop them into boiling fat, enough to float them. As they brown dip them out with a skimmer, and salt them a little.