Saratoga Potatoes
Ingredients
Directions
Prepare the potatoes
Peel the potatoes and slice them to the thickness of note paper.
Place the slices in ice-cold water until ready to use.
Dry the potato slices thoroughly with a clean cloth.
Fry and serve
Heat plenty of boiling lard in a pan.
Fry the potatoes in batches using a frying basket until pale golden brown, about 1–2 minutes.
Sprinkle with coarse sea salt while hot and serve immediately.
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, thin chips and provide the starchy interior once fried.
- Boiling lard
- Conducts heat quickly, cooking the thin slices fast so they turn crisp and golden.
The step that matters
Dry the potato slices thoroughly. Surface water turns to steam in hot fat and causes spattering and sogginess. Drying the slices before frying lets the fat crisp the surface instead.
“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 Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.