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.
Lyonnaise Potatoes.
Ingredients: Half a pound of cold boiled potatoes, two ounces of onion, a heaping tea-spoonful of minced parsley, butter the size of an egg.
Slice the cold boiled potatoes. Put the butter into a saucepan, and when hot throw in the onion (minced), which fry to a light color; add the sliced potatoes, which turn until they are thoroughly hot, and of light color also; then mix in the minced parsley, and serve immediately while they are quite hot. The potato-slices should be merely moistened with the butter dressing.
Potato Croquettes.
Add to four or five mashed potatoes (made according to receipt, see page 191) a little nutmeg, Cayenne pepper, and the beaten yolk of one egg. Beat the potatoes with a fork; roll them into little balls, which roll in egg and cracker-crumbs, and fry them in a wire-basket in boiling lard. For a change, a little minced parsley might be added.
At the New York Cooking-school the teacher passed the seasoned potatoes through a sieve, and then returned them to the fire, stirring them with a wooden spoon until they left the sides and bottom of the pan. He said this prevented them from cracking when frying.