Name: Crisp Potatoes
Cuisine: American
Ingredients: 1 few at a time; 1 knife until they are a uniform light brown

Original Recipe

Cut cold raw potatoes into shavings, cubes, or any small shape; throw them, a few at a time, into boiling fat and toss them about with a knife until they are a uniform light brown; drain and season with salt and pepper. Fat is never hot enough while bubbling--when it is ready it is still and smoking, but should never burn.

1 few at a time
1 knife until they are a uniform light brown

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1

Cut cold raw potatoes into shavings, cubes, or any small shape; throw them, a few at a time, into boiling fat and toss them about with a knife until they are a uniform light brown; drain and season with salt and pepper.
2

Fat is never hot enough while bubbling--when it is ready it is still and smoking, but should never burn.

Original Recipe

Ingredients

Instructions