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Saratoga Potatoes

Thinly sliced potatoes fried in boiling lard and lightly salted, served in a pyramid with mutton chops.

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

  1. Slice the potatoes very thin and soak them in cold water for 1 hour or overnight.

  2. Drain the potatoes and spread them on a dry towel, wiping each piece dry.

Fry and serve

  1. Drop a few potatoes at a time into boiling lard and fry until lightly browned.

  2. Remove the potatoes with a skimmer and place them on a plate.

  3. Sprinkle a little fine salt over the fried potatoes.

  4. For serving, pile the potatoes in a pyramid on a platter and arrange mutton chops around them.

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
Starch that fries into a crisp outer layer while the inside stays tender.
Boiling lard
Hot fat that conducts heat quickly, browning and crisping the potato slices.

The step that matters

Drying the potato slices before frying. Water on the surface turns to steam in hot fat, causing spattering and slowing browning. Wiping the slices dry lets them crisp 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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