| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 12 |
|
Even-sized potatoes |
|
|
Oil for frying |
|
|
Salt |
INSTRUCTIONS
Peel potatoes and boil for about 7 to 10 minutes. Drain. With a fork
scratch each potato to roughen the surface. Have a roasting pan ready with
about 1/2 inch of smoking hot oil, put in the potatoes, and turn to baste
at once. Roast in a 425° oven for about 30 minutes or until golden brown
and crisp. Drain and salt lightly before serving. Yield: 4 servings.
HELEN SLOAN (MRS. JOHN C.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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