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Saratoga Potatoes

Thinly sliced potatoes fried until crisp and lightly salted.

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. Slice the potatoes thinly using a potato cutter.

  2. Soak the slices in icy cold water for a few moments to crisp them.

  3. Dry the potato slices between two cloths.

Fry and serve

  1. Heat a deep kettle with enough fat for frying, similar to what you would use for doughnuts.

  2. Fry the potatoes in hot fat until they are nicely browned.

  3. Remove the fried potatoes with a skimmer and place them in a dry colander set in an open oven.

  4. Dredge a little 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
Starch that fries into a crisp outer layer while the inside stays tender.
Fat for frying
Conducts heat to brown and crisp the potato slices quickly.

The step that matters

Dry the potato slices between two cloths. Surface moisture cools the hot fat and causes steaming and sogginess instead of crisping. Thoroughly dry slices brown faster and more evenly when they hit the fat.

“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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