Fried Sweet Potatoes

Patates Douces Frites

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Potatoes
  • 3 Tablespoonfuls of Butter

Method

Cut the boiled potatoes lengthwise in slices. Fry in very hot butter until brown, and serve hot. This is a very nice way to utilize left-over Potatoes.

To fry uncooked Potatoes, the great breakfast dish for fast days among the Creoles, slice the Potatoes not lengthwise, but by rounds, and fry in boiling lard. Bring to the table when a beautiful brown, and eat with butter, spread generously over.