Crisped Potatoes, or Potato-Ribbons


Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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Wash well, and wipe, some potatoes of good flavour; cut them up into slices of from half to a whole inch thick, free them from the skins, and then pare them round and round in very thin, and very long ribbons. Lay them into a pan of cold water, and half an hour before they