No. 626 — Fried Potatoes
English historical translation of Molokhovets recipe No. 626 from the 1901 Russian cookbook, retaining original methods and measures.
Peel raw potatoes, putting them immediately in cold water. Rinse, dry thoroughly and cut into slices.
Melt ¼ Russian pound of butter, or preferably ½ pound of deep-frying fat, in a deep frying pan. When hot, add the potatoes and fry over high heat for about twenty minutes, shaking the pan.
Only when the potatoes are browned should they be salted. Lift out with a perforated spoon onto absorbent paper laid on a sieve. If desired, sprinkle with lemon juice.
They may also be cut into matchstick-like strips or shaped into small uniform balls using a special implement for serving with beefsteak. The author allows ten to fifteen minutes for this form.
To save fat, another method first peels and boils the potatoes in salted water. Drain, cool and slice, then lower into hot butter or frying fat to brown. Salt and garnish with fresh parsley.
Serve fried potatoes with beefsteak, cutlets, fried fish and other roasted meats. For six to eight diners, 1½ Russian pounds of potatoes are sufficient.