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Saratoga Potatoes

Thinly sliced potatoes fried in boiling lard and sprinkled 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. Peel and slice the potatoes very thin.

  2. Soak the slices in ice water for one hour.

  3. Thoroughly dry the slices with a clean towel.

Fry and serve

  1. Drop each slice separately into a kettle of boiling lard.

  2. Fry until crisp and brown.

  3. Remove with a wire spoon, drain, and sprinkle with salt while hot.

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
Starch and water in the slices turn crisp outside and fluffy inside when fried.
Boiling lard
Fat that conducts heat quickly, crisping the surface and browning the slices.

The step that matters

Thoroughly dry the slices before frying. Surface water boils violently in hot fat, causing spattering and lowering the fat temperature, which makes the slices greasy instead of crisp. Dry 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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