French fried or long branch potatoes^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Text | |
Directions
Peel good sized potatoes and cut in strips about ¼" or ½" wide.
Soak in cold salted water for about an hour. Drain and dry thoroughly. Fry as for potato chips. When making a large amount of these for a crowd, fry them only until they are soft and tender, but not brown. Drain and keep warm until dinnertime. then fry them again in lard at about 395 degrees. Drain, sprinkle with salt and serve right away, with ketchup if you like.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-10-95