Skip to main content
Main

Saratoga Potatoes

Thinly sliced potatoes fried in oil and sprinkled with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Saratoga Potatoes

Saratoga Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Peel and slice the potatoes thinly into cold water.

  2. Drain well and dry with a towel.

Fry and serve

  1. Fry a few slices at a time in boiling Cottolene.

  2. Sprinkle with coarse sea salt as you remove them from the oil.

  3. Lay the fried potatoes on coarse paper for a short time to drain.

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 body; thin slices fry quickly to a crisp exterior.
Cottolene
Frying fat that conducts heat and browns the potato surfaces.

The step that matters

Drain and dry the potato slices well before frying. Surface water drops the oil temperature and causes splattering, so the slices steam and absorb more oil instead of crisping. Thorough drying lets the hot fat brown them quickly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes