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Saratoga Potatoes

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Saratoga Potatoes

Saratoga Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Pare the potatoes.

  2. Soak the potatoes in ice water for 1-2 hours.

  3. Slice the potatoes very thin using a cutter.

  4. Soak the slices in ice water again.

  5. Dry the slices with a towel.

Fry and serve

  1. Fry a few slices at a time in boiling lard until light brown.

  2. Remove from the lard and sprinkle with coarse sea salt.

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 chips, with their starch giving a light, fluffy interior when fried.
Boiling lard
Conducts high heat evenly, cooking the slices quickly and browning them while adding fat flavour.
Ice water
Soaking draws out surface starch so the slices fry crisp rather than sticking together.

The step that matters

Dry the slices with a towel. Any water left on the slices turns to steam when it hits the hot lard, which causes spattering and can make the chips soggy and greasy. Thorough drying lets the surface crisp.

“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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