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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the potatoes
Peel and slice the potatoes very thinly.
Soak the slices in cold water for 30 minutes.
Drain and dry the potato slices thoroughly.
Fry and serve
Heat oil in a deep pan to 350°F (175°C).
Fry the potato slices in batches until golden and crisp.
Remove and drain on paper towels, then sprinkle with coarse sea salt.
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 starch that fries into a crisp, golden exterior around a tender interior.
- Oil
- Conducts high heat to the potato slices, driving moisture off and browning the surface.
The step that matters
Drying the potato slices thoroughly. Surface water cools the oil and turns frying into steaming, so the slices can turn soggy and brown unevenly. Dry slices let the oil brown and crisp them.
“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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