Saratoga Potato
Ingredients
Directions
Prepare
Thinly shave the potatoes.
Soak the potato slices in ice water for 30 minutes.
Dry the potatoes thoroughly.
Fry and serve
Fry the potatoes in boiling lard until light brown.
Drain the fried potatoes and sprinkle with coarse sea salt.
Serve hot in a folded napkin.
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.
Explore the science
What each ingredient does
- Potatoes
- Provide the starchy base that fries into a crisp exterior and a tender interior.
- Boiling lard
- Conducts heat evenly and promotes browning and crispness, adding rich flavor.
The step that matters
Drying the potatoes thoroughly. Surface water cools hot fat and turns to steam, which causes splattering and softens the crust instead of letting it crisp. Dry slices brown 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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