CHIPPED POTATOES.
Wash the potatoes "well, peel, and slico ttiem to the thickness of about a sixteenth °t an inch, and be certain that they are oi the same thickness. Put them into a basin of cold water for 15 minutes, then dram and spread them on a clean cloth to get, rid of all the moisture. Wipe them thoroughly bv folding in a dry cloth and moving about, otherwise some will be dono while others are under-cooked, and then put them into a frying basket.
Dissolve an ample amount of clarified fat in a deep pan, and when it is properly ot drop in the potato slices and let them so to speak, boil in the fat. Theie snoiua bo enough to completely cover them. J
Watch them carefully and move them about continually, and as soon as tn." are of a golden brown colour lift tlic;m out and drain on blotting or crumpled tissue paper. When quite dry turn them mto a very hot dish, dust over with salt and serve immediately.
_lhe fat is "properly hot" if, when a sippet of bread is thrown into it the fat fizzes freely and produces large air bubbles. If the fat is smoking it is too hot. Potato straws are cooked in the same wav.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20402, 2 November 1929, Page 7 (Supplement)
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215CHIPPED POTATOES. New Zealand Herald, Volume LXVI, Issue 20402, 2 November 1929, Page 7 (Supplement)
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