Saratoga Potatoes
Ingredients
Directions
Prepare the potatoes
Take eight large potatoes, pare and slice them very thin with a cabbage cutter.
Stir the sliced potatoes with one teaspoonful of salt to a quart of potatoes, and let them remain an hour.
Pour the potatoes into a sieve to drain, and when well drained, wipe the slices dry.
Fry and serve
Put a pound of lard into the kettle, and when it becomes smoking hot put in the potatoes.
Stir constantly to prevent the pieces from adhering to one another, and until they are sufficiently browned.
Serve while hot.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Potatoes
- Provide the bulk of the dish; thin slices crisp and brown when fried.
- Lard
- Fat that conducts heat for frying, crisping and browning the potato slices.
- Salt
- Seasons the potato slices during their rest period.
The step that matters
Drying the slices before frying. Surface water cools hot fat and turns the frying into steaming, so slices brown unevenly. Wiping them dry lets the lard crisp the surface.
“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.
You might also like
Potato Croquettes255 recipes
Potato Rolls78 recipes
Potato Chips53 recipes
Sweet Potato Croquettes53 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.