Sakatoga Potatoes
Ingredients
Directions
Peel and slice potatoes thinly into cold water.
Drain well and dry with a towel.
Fry a few slices at a time in boiling lard.
Sprinkle with coarse sea salt as you remove them.
Lay them on coarse brown paper for a short time.
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.
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