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Saratoga Potatoes

Saratoga potatoes are thinly sliced potatoes fried until crisp and lightly salted.

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 the potatoes

  1. Slice the potatoes using a potato cutter and soak them in icy cold water for a few moments to crisp.

  2. Dry the potatoes between two cloths.

Fry

  1. Heat a deep kettle with enough fat for frying, similar to the amount used for doughnuts.

  2. Fry the potatoes in hot fat until they are a nice brown.

  3. Remove the potatoes with a skimmer and place them in a dry colander set in a plate in an open oven.

Serve

  1. Dredge a little coarse sea salt over the potatoes before serving.

  2. Do not cover the serving dish to keep the potatoes crisp.

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 fries into a crisp outer shell with a soft, fluffy interior.
Fat for frying
Conducts heat quickly so the potato surfaces brown and crisp.

The step that matters

Dry the potatoes between two cloths. Surface water turns to steam in hot fat, causing spattering and a soggy rather than crisp surface. Thorough drying lets the slices brown and crisp 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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