Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six large potatoes
- one-half inch wide
- salt
Directions
Pare six large potatoes. Cut them into long strips, about three inches long and one-half inch wide and deep. Soak them in cold water for half an hour. Drain and cook in hot lard. When they are nearly done, remove from the hot fat and drain. Then return them to the hot lard again. This will make them puff up. Cook until pale brown, and drain on brown paper. Season with salt.
Little balls cut out of potatoes, with the little tool which comes for that purpose, are very nice fried this way. They are then potatoes a la Parisienne.