Saratoga Potatoes
Ingredients
Directions
Prepare
Cut potatoes very thin using a cabbage cutter.
Soak the sliced potatoes in ice water for 1-2 hours.
Dry the potatoes thoroughly.
Fry and serve
Heat hot lard in a frying pan.
Fry the potatoes until they are light brown.
Sprinkle with coarse sea salt while hot.
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 fries up crisp on the outside and tender inside.
- Hot lard
- Conducts heat quickly and fries the slices, adding richness and browning.
The step that matters
Dry the potatoes thoroughly. Water left on the slices turns to steam in hot fat, causing spattering and softer, greasier results instead of crisp, evenly browned potatoes.
“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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