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Listed in: VINTAGE - FLEISHMANN'S YEAST / Made with Bread
Dry bread crumbs
12 even sized new potatoes
1 egg
2 sprigs mint
Frying fat
Salt
Wash and scrape potatoes, then cut each in half lengthways. Lay them in a pan of boiling, salted water with a sprig of mint, and boil them until tender but not broken. Probably ten minutes will be required to cook them, but time depends on the thickness of potatoes. When cooked, take out potatoes, lay them on a clean dry cloth, and leave to drain for a few minutes. Then roll them in the bread crumbs, brush over with egg well beaten, and give them another coating of bread crumbs, and fry a golden brown in plenty of smoking hot fat. Drain and dust with salt. Serve hot.
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