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Saratoga Potatoes

Saratoga Potatoes are thinly sliced potatoes fried in boiling lard until lightly browned.

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. Pare and slice the potatoes thinly using a slaw cutter.

  2. Soak the slices in ice-cold salt water while cooking breakfast.

  3. Squeeze the water from a handful of potatoes and dry them in a napkin.

Fry and serve

  1. Separate the slices and drop a handful into a skillet of boiling lard, ensuring they do not touch.

  2. Stir with a fork until they are light brown.

  3. Remove with a wire spoon, drain well, and serve in an open dish.

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

New potatoes
Provide the starchy body that becomes crisp on the outside while staying tender inside.
Boiling lard
Conducts heat quickly and fries the slices, driving off moisture to create browning and crispness.

The step that matters

Dry the potato slices before frying. Water on the slices cools hot fat and causes spattering and steaming instead of frying, so they turn soggy rather than crisp and light brown.

“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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