CookEat Recipe
Garfield Potatoes
Ten small new potatoes sliced lengthwise to one-sixth inch, washed, dried and deep-fried until golden. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1843. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use selected food-safe deep-frying fat and drain on a food-safe rack or absorbent paper; omit the historical food-contact folded napkin. Fry to verified golden/cooked condition rather than treating six minutes as a tested endpoint. Limites : This documented adaptation uses food-grade canola oil; the source does not identify the frying fat. Oil amount, temperature and absorption remain unmeasured. Ten small new potatoes are the starting ingredient count, not a finished slice count or diner yield. The lengthwise one-sixth-inch cut is measured before frying. Use food-safe rack or paper for draining. No physical cooking trial is claimed.
Method
Steps
Step 1
Peel ten small new potatoes; cut lengthwise into one-sixth-inch (about 4.2 mm) slices. Wash and thoroughly dry the slices; record the actual slice count and usable potato mass.
Step 2
Set a safe deep-frying setup using food-grade canola oil, with the actual amount recorded. Place the thoroughly dried slices in a frying basket and fry for the printed six-minute guide or until golden and cooked; drain well on a food-safe rack or absorbent paper.
Step 3
Sprinkle exactly half a teaspoon salt over the drained potatoes and serve hot. The printed folded napkin is a service detail omitted for food contact; record finished mass and diners rather than inferring ten portions.
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