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Saeatoga Potatoes

Sautéed potatoes fried in hot 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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Saeatoga Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Peel potatoes and soak them in very cold water for 4 to 5 hours.

  2. Slice potatoes very thin using a potato slicer.

  3. Dry the potato slices between the folds of a soft cloth.

Fry and serve

  1. Heat a skillet two-thirds full of hot lard.

  2. Fry the dried slices in the hot lard, stirring continuously with a fork to keep them separated.

  3. Fry until they are light brown.

  4. Drain the fried potatoes in a colander and sprinkle a little coarse sea salt over them.

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 body of the dish; thin slices crisp and brown in the hot fat.
Hot lard
Conducts heat quickly and fries the slices, giving them a crisp, browned surface.

The step that matters

Dry the potato slices thoroughly before frying. Surface water turns to steam when the slices hit hot fat, which cools the lard and causes sogginess and splattering instead of crisp browning. Drying the slices lets the fat fry them 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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