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To Fry Saratoga Potatoes

Saratoga potatoes are thinly sliced Irish 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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To Fry Saratoga Potatoes

To Fry Saratoga Potatoes

Ingredients

Directions

Prepare

  1. Peel and slice the Irish potatoes very thin.

  2. Soak the slices in cold water overnight.

  3. Remove the potatoes from the water and dry them thoroughly.

Fry and serve

  1. Heat the lard to frying temperature, similar to that for doughnuts.

  2. Fry the potatoes in batches, stirring constantly for even browning.

  3. Cook quickly to avoid burning, then sprinkle with salt 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

Irish potatoes
Provide the starchy base that crisps and browns when fried.
Lard
Conducts heat for frying and gives the slices a rich, crisp surface.

The step that matters

Dry the potato slices thoroughly before frying. Surface water turns to steam in hot fat, which lowers the oil temperature and causes splattering and soggy, unevenly browned slices. Thorough drying lets the surface crisp and brown 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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