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Saratoga Potatoes

Thinly sliced potatoes fried in oil, salted, and served cold.

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. Peel and slice potatoes thinly into cold water.

  2. Drain well and dry with a towel.

Fry and serve

  1. Fry a few slices at a time in boiling Cottolene.

  2. Sprinkle with coarse sea salt as you remove them from the oil.

  3. Lay them on coarse paper for a short time to drain.

  4. Serve cold for lunch or take to picnics.

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 slices that become the entire dish once fried.
Cottolene (or other frying oil)
Fries the slices in hot fat, creating a crisp, golden surface and a rich flavour.

The step that matters

Drying the potato slices before frying. Water on the slices turns to steam in hot oil, which spatters and cools the fat, so the slices absorb more oil and crisp less. Thorough drying keeps the oil hot and the crust crisp.

“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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