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Saratoga Potatoes

Thinly sliced potatoes fried in boiling 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. Slice the potatoes thinly using a cabbage cutter.

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

Fry

  1. Heat the lard until boiling.

  2. Fry the potato slices quickly until light brown. Do not fry too many at once.

Finish and serve

  1. Sprinkle with coarse sea salt.

  2. Place on a coarse cloth to absorb excess grease.

  3. Potatoes can be served warm or cold.

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
Their starch crisps and browns in hot fat, giving the slices a crunchy texture.
Lard
Hot fat conducts heat quickly, cooking the slices fast and giving them a golden color and rich flavor.

The step that matters

Do not fry too many at once. Adding many slices at once lowers the fat's temperature, so the potatoes steam and soak up grease instead of crisping. Frying in small batches keeps the fat hot and the slices 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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