{"id":4667,"slug":"potatoes-ritz","title":"Potatoes Ritz","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 large potato per individual","salt water","butter"],"ingredients_norm":["potato per individual","salt water","butter"],"steps":["Peel, and cut into half-inch dices.","Boil in salt water for ten minutes, drain, and brown with butter.","When done the potatoes should be in small free pieces, and browned on all sides."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"1 large potato per individual","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w26:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4b39116cd7467a47f8f2432b17fc479b526fc67bd353f0d66440e886c0dd6366","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","notice":"Historical recipe (1919), 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/potatoes-ritz"}