Many families are deprived of French fried POTATOES because the majority of housewives think they are difficult to prepare. This, however, is not the case, for when the procedure is understood nothing is easier.
Peel the required number of POTATOES and cut them into the desired shape. Great variety exists in the method of cutting POTATOES for this purpose. However, the form that is usually thought of when French fried POTATOES are mentioned is the one obtained by cutting the POTATOES into pieces like the sections of an orange and then cutting these sections lengthwise into smaller pieces.
Pieces like those shown at c, called shoestring POTATOES, are also popular. As soon as cut, in no matter what shape, drop the pieces into cold water, but when ready to fry, remove them from the water and dry on a clean dry towel. Place in a wire basket and lower the basket into a pan of hot fat. Fry until the POTATOES are nicely browned, remove from the fat, drain, and sprinkle with salt and pepper. Serve at once.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)