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Saratoga Potatoes

Thin sliced potatoes fried in boiling lard until lightly browned.

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. Pare and cut the potatoes into thin slices using a slaw-cutter.

  2. Soak the slices in salt water while preparing breakfast.

  3. Heat a skillet of boiling lard.

  4. Squeeze the water from a handful of potatoes and dry them in a napkin.

Fry and serve

  1. Separate the slices and drop them into the lard, ensuring they do not stick together.

  2. Stir with a fork until they are light brown.

  3. Remove with a wire spoon and drain well before serving.

  4. Do not cover the dish when served.

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 crisp in hot fat, forming the dish's main body and golden surface.
Lard
Hot fat conducts heat quickly, crisping and browning the potato slices as they fry.

The step that matters

Drop the slices into the lard separately. Potato slices stuck together fry unevenly and stay soft in places. Separating them lets each slice contact the hot fat and brown 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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