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Saratoga Potatoes

Saratoga Potatoes are thinly sliced potatoes fried until light brown, seasoned 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

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

  2. Soak the slices in cold water with salt for at least 1 hour.

  3. Dry the potato slices on a towel.

Fry and serve

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

  2. Fry the potato slices until light brown.

  3. Remove them with a skimmer into 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 starch that crisps into the fried slices, with the interior staying tender.
Fat
Conducts heat to cook the thin slices quickly and gives them their golden, crisp surface.

The step that matters

Drying the slices before frying. Surface water turns to steam when the slices hit hot fat, which can cause spattering and soggy results. Thoroughly dried slices fry crisper and more 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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