Fried potatoes must absolutely be served the moment they come from the
fire. Nothing deteriorates more by getting cold or keeping than fried
potatoes (with the exception of Saratoga fried potatoes, which are
served cold). They may be sliced rather thin, and _sautéd_ in a little
hot butter, pepper, and salt. The French usually cut potatoes into
little rhomboidal lengths, and throw them into boiling lard, or
clarified grease (see page 44).
The fat should be quite hot, and the pieces of potato skimmed out the
moment they receive a delicate color, and placed on a sieve by the side
of the fire. Sprinkle over salt, and serve them in a hot dish.