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Saratoga Potatoes

Thinly sliced potatoes fried in boiling lard or drippings, then sprinkled 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

  1. Peel the potatoes and slice them as thinly as possible using a potato or cabbage cutter.

  2. Place the slices in ice water until chilled.

Fry and serve

  1. Fry only a few slices at a time in boiling lard or drippings until slightly colored.

  2. Remove with a perforated skimmer and drain.

  3. Sprinkle with coarse sea salt and serve hot 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
Starchy flesh that crisps into thin, crunchy chips when fried.
Lard or drippings
Hot fat that fries the slices quickly, giving them a golden, crisp surface.

The step that matters

Fry only a few slices at a time. Adding too many slices at once drops the fat temperature and makes the chips soak up oil, leaving them greasy instead of 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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