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Dessert

Sakatoga Potatoes

Fried potato slices in boiling lard, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sakatoga Potatoes

Ingredients

Directions

Prepare

  1. Peel and slice the potatoes in cold water.

  2. Wash thoroughly and drain.

  3. Spread between clean cloths and pat dry.

Fry and serve

  1. Fry a few slices at a time in boiling lard.

  2. Sprinkle with coarse sea salt as you remove them from the lard.

  3. Serve warm or allow to cool; they can be prepared a few hours in advance.

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.

Explore the science

What each ingredient does

Potatoes
Provide the starchy base that becomes crisp outside and soft inside when fried.
Lard
Conducts heat evenly and adds fat that browns and crisps the potato surface.

The step that matters

Patting the potato slices dry before frying. Surface water turns to steam in hot fat, causing spattering and preventing browning. Drying the slices helps them crisp rather than steam.

“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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