Potato Drops - Princess Potatoes
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Potato Drops - Princess Potatoes
Potato Drops
2 cups mashed potatoes (without any milk)
2 eggs
Mix the mashed, seasoned potato and the beaten eggs. Drop the mixture from a spoon into the hot fat (375°-390° F.) and fry until a golden brown, (2-3 minutes) then drain on brown paper and serve with a garnish of parsley. If the spoon is dipped into boiling water after every using, each drop will retain the shape of the spoon.
Potato O'Brien
6 medium-sized potatoes Salt
Chopped pimientos Onion-juice
Wash, pare and cut potatoes into half-inch dice. Dry between towels. Fry in hot fat (395° F.) until a delicate brown. Drain on soft paper, sprinkle with salt, then saute them in just enough fat to keep them from burning, adding minced pimientos and a few drops of onion-juice. They should be tossed frequently during cooking, and not pressed close to the pan.
Potatoes Persillade
12 small new potatoes or 6 medium-sized old potatoes
Juice of one-half lemon
1/2 cup minced parsley
These are dependent upon parsley, not only for their name but for their attractive appearance. Scrape new potatoes. Pare old potatoes and cut the size of a small egg or with a vegetable scoop cut them into balls. Boil until tender. Add salt just before cooking is completed. Drain, place in a saucepan with sufficient butter to coat all the potatoes, add the lemon-juice and sprinkle with minced parsley. The potatoes should be well coated with parsley when served. These are excellent with boiled fish.
Lyonnaise Potatoes
2 cups boiled potatoes, diced 1 tablespoon minced onion
2 tablespoons fat
1 tablespoon chopped parsley
The potatoes should be rather underdone to produce the best results. Season with salt and pepper. Saute the onion in fat until yellow, add the diced potato and stir with a fork until all sides are brown, being careful not to break the potatoes. Add more fat if necessary. When done, turn the potatoes out upon a hot dish, sprinkle parsley over the top, and serve hot.
Spanish Potatoes
1 tablespoon minced onion
2 tablespoons chopped green pepper
2 tablespoons chopped pimiento 4 tablespoons oil or cooking fat
2 cups cold boiled potatoes, diced 1/2 cup cold cooked ham, chopped 1 teaspoon salt 1/2 teaspoon paprika
Saute the onion, pepper and pimiento in the fat until light brown, add the diced potatoes, the chopped ham and seasonings and cook until thoroughly heated through.
Mashed Potato Balls
2 cups cold mashed potatoes 1 egg-yolk
Butter
Salt and pepper
Mix cold mashed potato with the beaten egg-yolk and shape the mixture into balls. Place the balls in a greased pan and make a depression on the top of each, put a bit of butter in each depression and brown in the oven (400°-450° F.).
Princess Potatoes
2 cups cold mashed potatoes 1 egg
Melted fat
If the potato is cold and firm, cut into strips two inches long, one inch wide and one-half inch thick, otherwise shape into flat cakes one-half inch thick. Dip the strips or cakes first into the melted fat and then into the egg, which has been slightly beaten, and lay them carefully on a greased pan. Cook in a hot oven (400°-450° F.) until brown.
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