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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 the potatoes

  1. Peel the potatoes and slice them thinly, using a potato slicer or a sharp knife.

  2. Soak the slices in very cold water for at least 1 hour, preferably overnight.

  3. Dry the potato slices thoroughly with a towel.

Fry and dry

  1. Heat at least 3 inches of boiling lard in a frying kettle or pan.

  2. Fry a few slices at a time in the hot lard until golden brown.

  3. Remove with a skimmer and place on double brown paper in the oven to dry.

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
Thin slices fry into crisp, golden chips with a tender interior.
Boiling lard
Conducts heat quickly to crisp and brown the potato slices as they fry.

The step that matters

Dry the potato slices thoroughly. Any surface water turns to steam in hot fat, causing violent spattering and greasy, soggy chips. Thorough drying lets the slices crisp and 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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