Sunday, January 13, 2013

Saratoga Fried Potatoes

From "Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of all Classes", 1883

The mode of preparing the world-renowned Saratoga fried potatoes is no longer a secret. It is as follows:

Peel eight good-sized potatoes; slice very thin; use slicing-machine, when available, as this makes the pieces of uniform thickness. Let them remain half-an-hour in a quart of cold water, in which a tablespoonful of salt has been dissolved, and lay in a sieve to drain, after which mop them over with a dry cloth.

Put a pound of lard in a spider or stewpan, and when this is almost, but not quite, smoking hot, put in the potatoes, stirring constantly to prevent the slices from adhering, and when they become a light brown, dip out with a strainer ladle.


[If preferred, cut the potatoes in bits an inch in length, and of the same width, treating as above.]

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