Ingredients
- a piece of cheese cloth to absorb the fat
- one-half inch in thickness
- one honr
Directions
Pare the potatoes and cnt in strips one-half inch in thickness ; let stand in cold water one honr ; heat the fat hot enough to brown a thin slice of potato in one minute; wipe the potatoes; put into the frying basket and lower into the hot fat ; do not put a large quantity of potatoes in at one time, as they will lower the temperature of the fat and the potatoes will be soggy and greasy. When the potatoes are nicely browned lift from the fat and shake free from grease ; turn onto a piece of cheese cloth to absorb the fat ; dust lightly with salt, and serve immediately. French fried potatoes should be crisp and mealy. If they stand they become soggy.