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Saratoga Potatoes

Thinly sliced potatoes fried until light brown and sprinkled with salt.

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. Peel the potatoes and cut them into very thin slices.

  2. Soak the slices in cold water with salt for at least an hour.

  3. Dry the potato slices on a towel.

Fry and serve

  1. Heat the fat in a deep kettle until smoking hot.

  2. Fry the potato slices until light brown.

  3. Remove them from the fat using a skimmer and place in a colander.

  4. Sprinkle with salt, shake well, and serve on a platter.

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 of the chips, which crisp and brown when fried.
Fat
Conducts heat to cook the slices quickly, drying the surface into a crisp, browned crust.
Coarse sea salt
Seasons the finished potatoes directly on the surface, adding flavour where it is most noticed.

The step that matters

Drying the potato slices before frying. Water on the slices cools the hot fat and causes splattering and greasy, soggy results. Patting them dry lets the fat fry the surface, producing a crisp, golden texture.

“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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