Saratoga Potatoes
Ingredients
Directions
Prepare
Pare the potatoes and slice them as thin as possible using a potato cutter.
Soak the slices in cold water for 1 hour, then dry them with a towel.
Fry
Heat a deep kettle of lard for frying.
Once hot, cover the surface with the dried potato slices and sprinkle a little salt over them.
Turn the slices with a skimmer and fry until done.
Remove the fried potatoes and place them on double brown paper in the oven to keep warm.
Serve
Serve hot or cold, and enjoy with fingers or a fork.
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
- Thin slices become crisp and golden when fried, forming the dish's main texture.
- Lard for frying
- Hot fat transfers heat quickly, cooking the thin slices fast and crisping their surface.
- Coarse sea salt
- Sprinkled on the slices as they fry, it seasons the crisp surface.
The step that matters
Drying the potato slices after soaking. Surface water turns to steam in hot fat and causes spattering and sogginess. Thoroughly dry slices fry crisper and more safely.
“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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