POTATOES, FRIED
The best lesson, if you wish to fry potatoes nicely, is to look in at the window of a fried fish shop, where every condition is fulfilled that is likely to lead to perfection. The bath of oil is deep and smoking hot, and in sufficient quantity not to lose greatly in temperature on the introduction of the frying-basket containing the potatoes. The potatoes must be cut up into small pieces, not much bigger in thickness than the little finger; these are plunged into the smoking hot oil, and as soon as they are slightly browned on the outside they are done. They acquire a darker color after they are removed from the oil, and the inside will go on cooking for several minutes. It would be quite impossible to eat fried potatoes directly they are taken out of the fat, as they would burn the mouth terribly. It is best to throw the fried potatoes into a cloth for a few seconds.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
