American fried potatoes are boiled first and sliced cold to fry. They need a large frying-pan, or are best cooked on a griddle which has surface enough to let each piece lie next to the fire. Slice them 1/4 inch thick so as not to break in turning. Salt and pepper, and when the large spoonful of fat is turning brown in the hot pan lay them in, brown quickly and turn with a broad griddle-cake turner.

Potatoes of secondary quality are best pared and sliced raw and fried. The heat of boiling fat, which is stronger than that of boiling water, drives the water out of them. Small, deep kettles are sold for frying, and the lard is kept in them and used many times over.