Saratoga Potatoes
Ingredients
Directions
Prepare
Peel the potatoes and slice them as thinly as possible using a potato slicer.
Soak the slices in cold water for 1 to 1.5 hours, then dry them with a towel.
Fry
Heat a kettle of deep lard for frying.
Once hot, cover the surface with the dried potato slices and sprinkle a little salt over them.
Use a skimmer to turn the slices while frying until golden brown.
Remove the fried potatoes and place them on doubled brown paper in a warm oven.
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 on the outside while the interior stays tender.
- Deep lard for frying
- Hot fat transfers heat quickly, browning the slices and crisping their surface.
The step that matters
Drying the soaked slices before frying. Water left on the potato slices turns to steam in hot fat, causing spattering and preventing the surface from crisping and browning 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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