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Saratoga Potatoes

Saratoga Potatoes are thinly sliced potatoes fried in boiling fat and seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Saratoga Potatoes

Saratoga Potatoes

Ingredients

Directions

Prepare

  1. Slice the potatoes very thinly.

  2. Soak the slices in cold water with a small amount of alum overnight to make them crisp.

  3. Rinse the potatoes in cold water and dry them with a clean towel.

Fry and serve

  1. Fry the dried potato slices in boiling fat until they are light brown.

  2. Sprinkle a little salt on the fried potatoes and serve.

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
Thin slices fry into a crisp, golden structure that holds its shape.
Alum
Helps the potato slices stay firm and crisp when fried.
Boiling fat
Cooks the slices quickly, drying the surface and browning them.

The step that matters

Drying the slices before frying. Water on the potato surface cools the hot fat and causes splattering and steaming instead of crisping. Thoroughly dry slices brown and crisp properly.

“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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