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Saratoga Potatoes

Thin potato slices fried in lard and salted, then baked.

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 the potatoes and slice them as thin as possible.

  2. Soak the slices in cold water for at least an hour.

  3. Dry the slices with a towel.

Fry

  1. Heat melted lard in a kettle to at least 2 inches deep.

  2. Cover the surface of the hot lard with the dried potato slices.

  3. Sprinkle a little salt over the slices.

  4. Turn the slices with a skimmer.

Drain and finish

  1. Once cooked, lay the potatoes on doubled brown paper in the open oven.

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
Their starch crisps and browns in hot fat, forming a crunchy exterior around a tender interior.
Melted lard
Hot fat conducts heat evenly, cooking the slices quickly and driving off moisture for crispness.

The step that matters

Dry the slices with a towel. Surface water turns to steam in hot lard, causing spattering and cooling the fat. Dry slices fry crisp rather than soggy.

“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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