Saturday, April 7, 2012
Peel a quart of potatoes, cut them in very thin slices, and lay them in cold water and salt for an hour or more; then dry them on a towel, throw them into a deep kettle of smoking hot fat, and fry them light brown; take them out of the fat with a skimmer into a colander, scatter over them a teaspoonful of salt, shake them well about, and turn them on a platter to serve.
Labels: Saratoga Potatoes
Wash a quart of new potatoes thoroughly, put them into plenty of boiling water and salt, and boil them until tender enough to pierce easily with a fork; drain off the water, cover them with a towel, let them steam five minutes, and serve them in their jackets.
Labels: New Potatoes