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Saratoga Potatoes

Thinly sliced potatoes fried until crisp, seasoned 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

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the potatoes

  1. Wash and peel the potatoes.

  2. Slice them very thin using a vegetable slicer.

  3. Wipe the slices dry.

Fry

  1. Heat the deep frying fat to 400°F (200°C).

  2. Fry a few potato slices at a time, keeping them separated with a wire whisk.

  3. Remove when they are a delicate yellow with a hint of brown.

Drain and serve

  1. Drain on a tin and sprinkle with coarse sea salt.

  2. Place on paper to absorb excess grease.

  3. If desired, prepare earlier and reheat in the oven before serving.

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 slices that crisp and turn golden when fried.

The step that matters

Keeping the slices dry and separated while frying. Surface moisture cools the oil and causes steaming and sogginess, while slices stuck together fry unevenly. Drying the slices and frying a few at a time keeps the oil hot so the chips 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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