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Saratoga Potatoes

Thinly sliced potatoes fried in hot 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

  1. Pare and slice the potatoes thinly using a slaw cutter or sharp knife.

  2. Soak the slices in ice water for 1 hour, then wipe them dry.

Fry and serve

  1. Drop the slices into hot lard, ensuring they do not touch each other.

  2. Skim out the slices as soon as they turn light yellow and drain on paper.

  3. Sprinkle with coarse sea salt and heat 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 becomes crisp on the outside and fluffy inside when fried.
Hot lard
Conducts heat quickly and fries the slices evenly, giving them a crisp, golden surface.

The step that matters

Drop the slices into hot lard without crowding. Crowding the pan drops the fat temperature and lets slices steam instead of fry, leaving them soggy and greasy. Frying in batches keeps the lard hot so the surface crisps quickly.

“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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