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Saratoga Potatoes

Saratoga Potatoes are potatoes fried in lard and seasoned 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. Pare and cut the potatoes into pieces about ¾ inch in diameter.

  2. Wash the potato pieces and wrap them in a dry towel.

Fry

  1. Heat the lard until it produces blue smoke.

  2. Carefully add the potatoes to the hot lard and cook until they are brown and tender.

  3. Lift the potatoes into a dish and sprinkle each layer with salt.

  4. Serve immediately.

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
Starch that cooks into a tender interior while the outside browns and crisps.
Lard
Fat that conducts high heat evenly, browning the potato surface and adding richness.

The step that matters

Drying the potato pieces before frying. Water on the potatoes would drop the lard temperature and cause spattering. Drying the pieces lets the hot fat brown and crisp the surface instead of steaming it.

“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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