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Saratoga Potatoes

Thin potato slices fried in lard and sprinkled with coarse sea 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 and slice the potatoes as thin as possible using a sharp knife or slaw cutter.

  2. Drain the slices and dry them in a cloth.

Fry and finish

  1. Heat lard in a pan until boiling.

  2. Drop in a few potato slices at a time and fry until golden.

  3. Remove and sprinkle with coarse sea salt, then place on a blotting pad to absorb excess grease.

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 on the outside while staying tender inside.
Lard
Conducts heat for frying and adds fat that browns the potato slices to a golden colour.

The step that matters

Drying the potato slices before frying. Surface water drops the oil temperature and turns frying into steaming, making the slices soggy and greasy. Thoroughly dry slices brown and crisp faster.

“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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