Choose the longest potatoes, slice them raw very thinly and then cut the slices in shreds thin as shoestrings. Fry in hot lard, drain well, sprinkle with salt.

773 - Frizzed Potatoes

The same as Julienne (No. 729) but shred much finer. Slice raw potatoes with a Saratoga cutter, then place the slices upon each other and shred them. Fry almost white in fresh lard. Serve as a garnish.