Saratoga Potatoes
Ingredients
Directions
Pare and slice the potatoes very thin using a potato slicer.
Soak the slices in alum water for 30 minutes.
Wipe the potato slices dry.
Fry the slices in very hot lard until light brown.
Sprinkle with coarse sea salt while hot.
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
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