Saratoga Fried Potatoes, Short Way
Ingredients
Directions
Prepare the potatoes
Wash and peel the potatoes.
Slice them very thin using a potato slicer.
Soak the slices in cold water for about an hour to remove some starch, then drain and dry them.
Fry and serve
Heat the lard in a frying pan until boiling.
Fry the potato slices in batches until they are golden brown.
Remove the fried potatoes and drain them in a colander.
Serve hot, seasoned with 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.
Explore the science
What each ingredient does
- Potatoes
- Provide the starchy slices that fry up crisp on the outside and fluffy within.
- Boiling lard
- Conducts heat for frying and gives the slices a rich flavor and golden browning.
The step that matters
Drying the potato slices after soaking. Surface water turns to steam in hot fat and causes spattering and soggy patches, so the slices must be thoroughly dry before they go into the lard.
“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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