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Saratoga Potatoes

Thinly sliced potatoes fried in lard and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Saratoga Potatoes

Saratoga Potatoes

Ingredients

Directions

Prepare

  1. Peel the potatoes and slice them as thin as possible using a potato cutter.

  2. Soak the slices in cold water for 1 to 1.5 hours, then dry them with a towel.

Fry

  1. Heat a kettle of deep lard for frying.

  2. Cover the surface with the dried potato slices and sprinkle a little salt over them.

  3. Turn the slices and fry until done.

  4. Remove the fried potatoes and place them on doubled brown paper in the open oven.

  5. Continue frying the remaining slices, piling them on the paper as they come out of the lard.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Potatoes
Thin slices become crisp as their surface moisture evaporates in hot fat.
Deep lard for frying
Hot fat cooks the thin slices quickly, drying and browning them into crisp chips.

The step that matters

Drying the slices before frying. Soaking washes out surface starch, and drying removes water. Any remaining moisture hits the hot lard and causes violent spattering and soggy, greasy slices instead of crisp ones.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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