Potato Straws

Pailles de Pommes de Terre


Peel the potatoes and shred them in lengths of about three inches and one eighth of an inch thick, keep them in salt and water till ready to cook, then dry them in a cloth and put them in a frying basket into hot fat and cook till they are tender; remove the basket from the fat and let it stand on a plate to drain; boil up the fat in the pan, and when quite boiling put the potatoes in again for about a minute to crisp them, keeping the basket moved about. When done they should be quite crisp. Serve with a little finely chopped parsley, and a dust of salt sprinkled over. These are nice for serving with steaks, chops, &c.