French Fried Potatoes

This recipe hails from the 1917 Greek-American cookbook "Megale amerikanike mageirike dia mageirous kai oikogeneias," published in New York by Michael Gkines. It represents a fascinating period in the early twentieth century when Greek immigrants were adapting to American culinary habits while drawing from their Mediterranean roots. Recipes like this illustrate the blend of American ingredients and techniques, interpreted through the lens of Greek home cooking. Fried potatoes, a staple that crossed oceans, are presented here with brevity and an expectation of cook’s experience.

Back then, cooks would use a large iron or tin pan set over a stout gas or wood-burning stove. The potatoes would be sliced with a sharp kitchen knife and then fried in animal fat, often lard, which was the preferred frying medium before the widespread use of vegetable oils. A slotted spoon or wire basket helped lift the potatoes from the hot fat, and they drained on cloth towels rather than paper.