Photo: Lars Blankers
Ingredients
- salt
Directions
1
Wash and pare small potatoes, cut in eighths length- wise and soak one hour in cold water. Dry between towels and fry in deep fat. Drain on brown paper and sprinkle with salt. Care must be taken that fat is not too hot. as potatoes must be cooked as well as browned.
2
Mrs. Arthur J. Cole.
3
BETHANY UNION COOK BOOK 61
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive