Photo: Lars Blankers
Ingredients
- ten large potatoes
Directions
1
Pare eight or ten large potatoes ; with a vegetable scoop cut little balls from the potato ; drop them into cold water and let stand two or three hours ; wipe and put in the frying basket ; lower gently into very hot fat ; cook until nicely browned — about five minutes ; drain ; dredge with salt and serve very hot.
By Tracy, Suzanne. [from old catalog] ·
Recipe sourced from
internet_archive