From an 1877 cookbook.
Pare (peel) potatoes.
Cut in pieces 1/2" wide and as long as the potato.
Keep them in cold water until wanted.
Drop in boiling lard.
When nearly done, take them out with a skimmer and drain them.
Boil up the lard again and drop them back, and fry till done; this makes them puff up.
Sprinkle with salt and serve very, very hot.
