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Potatoes, Pont Neuf

Peel four quite large, sound potatoes; wash and cut them lengthwise into pieces quarter of an inch thick, the full length of the potatoes; wash again and plunge in boiling fat and fry for ten minutes, or until a nice golden colour. Lift them up with a skimmer, drain well on a towel, dredge a teaspoon salt over them, dress on a hot dish and serve.