Chartreuse Potatoes

Cut cold boiled potatoes in one-fourth inch slices, sprinkle with salt, pepper, and a few drops onion juice, put together in pairs, dip in Batter I, fry in deep fat, and drain on brown paper.

Cut cold boiled potatoes in one-fourth inch slices, sprinkle with salt, pepper, and a few drops onion juice, put together in pairs, dip in Batter I, fry in deep fat, and drain on brown paper.

Ingredients

grocery
  • potatoes, cold boiled
  • salt
  • pepper
  • onion juice (few drops)
  • Batter I
  • fat for frying

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Required Gear

skillet
Deep frying pan For deep frying the potato slices

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Instructions

  1. 1

    Cut cold boiled potatoes in one-fourth inch slices, sprinkle with salt, pepper, and a few drops onion juice, put together in pairs, dip in Batter I, fry in deep fat, and drain on brown paper.

Sources & Citations

Sources included so you can explore further.

Recipe by fannie-farmer from The Boston Cooking-School Cook Book , Chapter 20 (1896)