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Select potatoes of uniform size, preferably small ones; wash, pare, and cut in eighths lengthwise. Let the potatoes stand in ice water one hour. Dry potatoes thoroughly in a clean towel. Have kettle of fat heating and a dripping pan with either a wire rack or soft brown paper ready for draining. The salt shaker and a hot serving dish should be at hand. The fat should be hot enough to register 360-370 degrees on a ther-mometer or to brown a cube of bread in forty seconds. Put only a few potatoes in the basket at one time. The cold potatoes will lower the temperature of the fat to about 340 degrees, which will cook them through without browning too much, in about four minutes for each basket-load. Drain potatoes on wire rack and while still very hot sprinkle with salt. Reheat and test fat each time before adding a new lot of potatoes.
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