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Saratoga Potatoes

Thin potato slices 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

Ingredients

Directions

Prepare the potatoes

  1. Use a plane or cabbage cutter to slice the potatoes into thin wafers.

  2. Soak the slices in ice water for a few moments to chill them.

Fry

  1. Heat the lard until it is hot but not smoking.

  2. Fry the potato slices in batches, ensuring they do not stick together.

  3. Cook until they are a delicate yellow color, then remove and drain on a tin plate.

Serve

  1. Sprinkle with salt and serve in a dish.

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 body of the chips; their starch and low moisture let them turn crisp when fried.
Boiling lard
Conducts heat to cook the thin slices quickly and gives them a golden, fried flavour.

The step that matters

Frying in batches at the right heat. Lard that is too cool soaks into the slices and makes them greasy, while crowding them lowers the oil temperature and makes them stick together and cook unevenly. Keeping the lard hot but not smoking and frying in small batches helps the slices cook crisp and separate.

“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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