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Saratoga Potatoes

Thinly sliced potatoes fried in lard and seasoned with sea salt, served hot or cold.

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 the potatoes

  1. Pare the potatoes and slice them as thinly 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 and serve

  1. Heat a kettle of deep lard for frying.

  2. Once hot, cover the surface with the dried potato slices and sprinkle a little salt over them.

  3. Turn the slices with a skimmer and fry until done.

  4. Lay the fried potatoes on double brown paper in a warm oven.

  5. Serve hot or cold, as desired.

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
Form the crisp chips and provide the starchy body of the dish.
Deep lard for frying
Conducts heat quickly to cook the thin slices and gives them a golden, crisp surface.

The step that matters

Drying the potato slices after soaking. Surface water turns to steam in hot fat and causes violent spattering and soggy slices. Thoroughly dried slices fry crisp and brown more evenly.

“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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