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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

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare the potatoes

  1. Slice potatoes as thin as possible using a potato slicer.

  2. Soak the slices in cold water for 1-2 hours.

  3. Dry the slices with a cloth.

Fry and serve

  1. Heat a good amount of lard until boiling hot.

  2. Drop in a few slices at a time and fry until browned.

  3. Remove with a skimmer and place in a serving dish.

  4. Sprinkle coarse sea salt over the potatoes before serving.

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
Provide the starchy base that becomes crisp on the outside while staying tender inside.
Lard
Conducts high heat evenly and fries the slices, adding richness and browning.

The step that matters

Drying the slices before frying. Surface water turns to steam in hot fat, which can splatter and cool the oil, leading to greasy, soggy potatoes instead of crisp, browned 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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