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Saratoga Potatoes

Saratoga potatoes are thinly sliced potatoes fried in boiling lard and sprinkled with coarse sea salt.

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 the potatoes very thin.

  2. Soak the slices in cold water for 1 hour.

  3. Roughly dry the slices with a clean towel.

Fry and serve

  1. Drop each slice into a kettle of boiling lard.

  2. Fry until crisp and brown.

  3. Remove with a wire spoon, drain, and sprinkle with salt while hot.

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-edged slices and fluffy interior that make up the dish.
Lard
Conducts heat for frying and gives the slices a rich flavour and crisp, browned surface.

The step that matters

Dry the slices before frying. Surface water turns to steam when the slices hit hot fat, which can splatter and slow browning. 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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