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Saratoga Potatoes

Thinly sliced potatoes fried in boiling lard until lightly browned.

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 the potatoes

  1. Pare and slice the potatoes thinly using a saw-cutter.

  2. Soak the slices in salt water while preparing breakfast.

  3. Squeeze the water from a handful of potato slices and dry them in a napkin.

Fry and serve

  1. Heat a skillet of boiling lard.

  2. Separate the slices and drop them into the lard, ensuring they do not stick together.

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

  4. Remove with a wire spoon and drain well before serving.

  5. Do not cover the dish when served.

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 crisps on the outside while staying tender inside.
Boiling lard
Conducts heat quickly and fries the slices to a crisp, browned surface.
Salt water
Seasons the slices during soaking and helps draw out surface starch.

The step that matters

Drying the slices before frying. Surface water cools the hot lard and causes the slices to steam and stick together instead of frying crisp. Drying them thoroughly helps them brown evenly and separate cleanly.

“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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