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Saratoga Potatoes

Saratoga Potatoes are sliced potatoes fried in lard until browned and then kept warm in the oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Saratoga Potatoes

Saratoga Potatoes

Ingredients

Directions

Prepare

  1. Clean and wash the potatoes.

  2. Slice the potatoes using a Saratoga chip slicer.

  3. Soak the slices in cold water until ready to cook, then dry them with a towel.

Fry and hold

  1. In a kettle, heat enough lard to float the slices until boiling hot.

  2. Drop in a few slices at a time and remove them as soon as they brown.

  3. Keep the cooked slices warm in the 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
Starch and water inside the slices turn crisp on the outside as they fry.
Lard
Fat that conducts heat evenly and gives the chips their fried, golden surface.

The step that matters

Removing the slices as soon as they brown. Potato slices keep darkening and can turn bitter or burnt in hot fat after they reach golden brown, since sugars caramelise and then scorch quickly. Pulling them out at the first sign of browning keeps them light and evenly coloured.

“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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