A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Fried, cold cooked potatoes may be fried by the same recipe, only slice them a little thicker. Boiled or steamed potatoes chopped up or sliced while they are yet warm never fry so successfully as when cold.
Preserved exactly as written in the original source
Peel half a dozen medium-sized potatoes very evenly, cut them in slices as thin as an egg-shell, and be sure to cut them from the breadth, not the length, of the potato.
Put a tablespoonful each of butter and sweet lard into the frying pan, and as soon as it boils add the sliced potatoes, sprinkling over them salt and pepper to season them.
Cover them with a tight-fitting lid, and let the steam partly cook them; then remove it, and let them fry a bright gold color, shaking and turning them carefully, so as to brown equally.
Serve very hot.
Modern guidance to help you succeed with this vintage recipe
Slicing the potatoes thin across their width (rather than length) creates uniform, coin-shaped pieces that maximize surface area for even browning while maintaining structural integrity. Starting with raw potatoes in cold fat allows the starches to gradually release moisture and gelatinize before crisping, preventing the exterior from burning while the interior remains raw. The initial covered steaming stage softens the potatoes through conduction while the high water content prevents excessive oil absorption, then the uncovered frying phase drives off moisture and creates the Maillard reaction for a golden crust.
Potatoes can be peeled and sliced up to 1 hour ahead. Store in a bowl covered with a damp towel at room temperature—do not submerge in water, as this will wash away the starches needed for browning.
These potatoes are best served immediately and do not store well. Leftovers can be refrigerated in an airtight container for up to 2 days, but will lose their crispy texture. Reheat in a 400°F oven on a baking sheet for 8-10 minutes to restore some crispness.
AI-generated tips from Chef Cecil's culinary database
Potatoes can be peeled and sliced up to 1 hour ahead. Store in a bowl covered with a damp towel at room temperature—do not submerge in water, as this will wash away the starches needed for browning.
These potatoes are best served immediately and do not store well. Leftovers can be refrigerated in an airtight container for up to 2 days, but will lose their crispy texture. Reheat in a 400°F oven on a baking sheet for 8-10 minutes to restore some crispness.
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