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Saratoga Potatoes

Saratoga potatoes are thinly sliced potatoes fried in lard and 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

Prepare the potatoes

  1. Pare and slice the raw potatoes very thin.

  2. Soak the slices in cold water for 30 minutes.

  3. Wipe the potatoes dry between two cloths, pressing them gently.

Fry and serve

  1. Heat the boiling lard in a frying pan.

  2. Fry the potatoes until light brown.

  3. Remove them from the pan with a perforated skimmer.

  4. Place in a colander and shake briefly.

  5. Sprinkle with coarse sea salt and serve.

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

Raw potatoes
Starch becomes crisp on the outside while the thin slices cook through quickly.
Boiling lard
Hot fat conducts heat quickly, browning and crisping the potato slices.

The step that matters

Wipe the potatoes dry before frying. Surface water turns to steam in hot fat, causing spattering and greasy, soggy slices instead of crisp ones. Drying them thoroughly lets the surface brown properly.

“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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