Fried Potatoes.
Fried potatoes must absolutely be served the moment they come from the fire. Nothing deteriorates more by getting cold or keeping than fried potatoes (with the exception of Saratoga fried potatoes, which are served cold). They may be sliced rather thin, and sautéd in a little hot butter, pepper, and salt. The French usually cut potatoes into little rhomboidal lengths, and throw them into boiling lard, or clarified grease (see page 44).
The fat should be quite hot, and the pieces of potato skimmed out the moment they receive a delicate color, and placed on a sieve by the side of the fire. Sprinkle over salt, and serve them in a hot dish.