{"id":7089,"slug":"french-fried-potatoes-2","title":"FRENCH FRIED POTATOES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["potatoes","hot fat","salt"],"ingredients_norm":["potato","hot fat","salt"],"steps":["Pare the potatoes and throw them into cold water until needed.","Dry them with a towel; cut into small pieces lengthwise of the potato; drop them into hot fat and remove when lightly browned.","It is better to fry only a few at a time, letting those done stand in a colander in the oven to keep hot.","When all are done, sprinkle with salt and serve at once.","For variety; and for use in garnishing, cut the potatoes into balls, using the vegetable cutter which comes for this purpose."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w38:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"5745644887da372f987bf0ddf000f032f76a5f71f06407338659a161421faafb","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/french-fried-potatoes-2"}