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The New Zealand Railways Magazine, Volume 15, Issue 1 (April 1, 1940)

French Fried Potatoes

French Fried Potatoes.

Pare the potatoes and place in cold water for 20 minutes or until firm. Cut in slices, strips, balls or any fancy shape, and dry thoroughly. Drop quickly into fat hot enough to brown them by the time they come to the surface. They are cooked when they float. Drain, sprinkle with salt and serve hot.