Cut potatoes raw with a fluted or scolloped knife, (there are knives made for the purpose) in thim strips the length of the potato, and drop them a few at a time into a saucepan of hot lard or drippings. When they rise from the bottom and float, they are dene. Take up in a colander set in a plate. Sprinkle with fine salt and a little minced parsely and serve hot and crisp. The fat should not be very hot for these as if fried too quickly the potatoes turn soft after taking up.