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Saratoga Potatoes

Thinly sliced potatoes fried in lard and seasoned 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 the potatoes

  1. Slice the potatoes very thinly.

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

  3. Drain and dry the potato slices between two towels.

Fry and serve

  1. Heat lard in a kettle until smoking hot.

  2. Drop a large handful of potato slices into the hot lard. Stir with a fork to prevent sticking.

  3. Remove the potatoes with a strainer when they are light brown.

  4. Sprinkle with coarse sea salt before serving.

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.
Lard
Conducts high, steady heat for frying and adds richness and browning to the slices.

The step that matters

Drop the potatoes in smoking-hot lard in small batches. Adding too many slices at once cools the fat, so the potatoes soak up oil and turn greasy instead of crisp. Thin slices and a hot fat give quick browning. Stirring with a fork keeps the pieces from sticking together.

“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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