Potato Chips

Pommes de Terre Frites

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Potatoes
  • Boiling Lard
  • Parsley Sprigs to Garnish


Have two medium-sized Potatoes, and slice them just as thin as possible, and fry in boiling lard. Use a vegetable cutter, if you have one, for slicing the Potato. Drop a few pieces at a time into the lard, and be sure to have the lard about three inches deep. Stir the slices occasionally, to keep them from overlapping the others. When a light brown, take out of the pan and drain on a piece of brown paper, which you have put in a colander. Stand in the open oven, and continue frying. As you finish the second frying, turn the first from the colander into a heated dish, and so continue till all the Potatoes are fried. Serve hot. Garnish, if you wish, with parsley sprigs.

Pommes de Terre Frites correspond to the American dish of Saratoga Chips.