Yield: 4 Servings
|Oil for frying|
Peel potatoes and boil for about 7 to 10 minutes. Drain. With a fork scratch each potato to roughen the surface. Have a roasting pan ready with about ½ inch of smoking hot oil, put in the potatoes, and turn to baste at once. Roast in a 425ø oven for about 30 minutes or until golden brown and crisp. Drain and salt lightly before serving. Yield: 4 servings.
HELEN SLOAN (MRS. JOHN C.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .