Skip to main content
Main

Saratoga Potatoes

Thinly sliced potatoes fried in lard and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Saratoga Potatoes

Saratoga Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Peel the potatoes and slice them thinly using a potato cutter.

  2. Soak the slices in ice water for a few minutes to chill.

Fry

  1. Heat the lard until hot but not smoking.

  2. Fry 5 or 6 potato slices at a time until they turn a delicate yellow color.

  3. Remove the cooked slices with a ladle and place them on a tin plate.

  4. Sprinkle with coarse sea salt and transfer to a serving dish.

  5. Repeat until all slices are cooked, keeping them warm and dry.

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
Form the crisp, starchy body of the chips once fried.
Boiling lard
Fries the thin slices quickly, crisping the outside while keeping the inside tender.

The step that matters

Frying at the right temperature. Lard that is too cool soaks into the slices and makes them greasy, while lard that smokes scorches the outside before the centre cooks. Keeping it hot but not smoking gives an even, golden, crisp result.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes