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Saratoga Potatoes

Thinly sliced potatoes fried in boiling lard after soaking in ice cold salt water.

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. Pare and slice the potatoes thinly using a slaw cutter.

  2. Soak the slices in ice cold salt water until ready to cook.

  3. Remove a handful of potatoes, squeeze out the water, and dry them with a napkin.

Fry and serve

  1. Separate the slices and drop them into boiling lard in batches, ensuring they do not stick together.

  2. Stir with a fork until they are light brown.

  3. Remove with a wire spoon, drain well, and serve in an open dish.

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
Provide the starchy body that becomes crisp on the outside while staying tender inside.
Lard
Conducts heat for frying and gives the slices a rich flavour and golden browning.

The step that matters

Drying the potato slices before frying. Surface water turns to steam when the slices hit hot fat, which can cause violent spattering and keep them soggy. Drying them well lets the surface crisp and brown 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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