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Saratoga Potatoes

Saratoga Potatoes are thinly sliced potatoes fried in lard and served with 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

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. Soak the slices in ice water for 30 minutes.

Fry and serve

  1. Preheat the oven to 350°F (175°C) and place a colander in a pan inside with the door open.

  2. Fry a few slices at a time in boiling lard until they turn a delicate yellow.

  3. Remove the fried slices and place them in the colander to drain, sprinkling a little salt over them.

  4. Once all slices are fried, transfer them to a heated dish and serve.

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
Form the crisp slices that fry into the main body of the dish.
Lard
Frying fat that cooks the slices and gives them a crisp, golden surface.

The step that matters

Frying the slices in boiling lard. Fry only a few slices at a time so the lard stays hot. Crowding cools the fat, which makes the slices soak up grease instead of crisping.

“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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