Scrub and pare the potatoes and cut in eighths, lengthwise; let stand in water until all are ready, then dry between towels as they are fried. Fry in a basket and but few at a time. Drain on soft paper and sprinkle with salt. Serve at once, as they retain their crispness but a short time. Avoid having the fat too hot. Often potatoes to be fried are soaked an hour or more in ice water; the question of soaking or not soaking cut potatoes in ice water before frying is a matter of individual taste. When sliced, and left to stand in water, a large quantity of starch is lost, and the potato is probably more crisp. In the other case, the pieces would be softer and more mealy.