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Saratoga Potatoes

Thinly sliced potatoes sautéed in lard with salt, served hot.

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. Pare and slice the potatoes very thinly.

  2. Stir in 1 teaspoon of salt and let them sit for 1 hour.

  3. Pour the potatoes into a sieve to drain, then wipe the slices dry.

Fry and serve

  1. Heat 1 pound of lard in a kettle until smoking hot.

  2. Add the potatoes and stir constantly to prevent sticking until browned.

  3. Serve hot.

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 main body of the dish, becoming crisp on the outside and tender within when fried.
Lard
Conducts heat for frying and gives the slices a rich, browned surface.
Salt
Seasons the slices and draws out moisture during the rest period.

The step that matters

Stir the potatoes constantly in the hot lard. Starch on the slice surfaces sticks to the hot pan and scorches before browning if left still. Constant stirring keeps each slice moving so it browns 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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