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Saratoga Potatoes

Saratoga potatoes are thinly sliced potatoes fried in lard and lightly salted.

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. Peel the potatoes and slice them as thinly as possible using a potato cutter.

  2. Soak the slices in cold water for one hour, then dry them with a towel.

Fry and serve

  1. Heat a deep kettle of lard for frying.

  2. Once hot, cover the surface with the dried potato slices and sprinkle a little salt over them.

  3. Use a skimmer to turn the slices while frying.

  4. When done, place them on double brown paper in the oven to keep warm.

  5. Serve hot or cold, and enjoy with a fork or your fingers.

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 bulk of the dish; thin slices fry into crisp, golden chips.
Lard
Frying fat that conducts heat evenly and browns and crisps the potato slices.

The step that matters

Frying the slices in hot lard. If the lard is not hot enough, the slices absorb fat and turn greasy instead of crisp. Frying in small batches keeps the temperature steady so the slices brown evenly.

“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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