Saratoga Potatoes

Ingredients

• Three medium-sized potatoes
• a quart of water
• a piece of alum, size of a pea

Method

1. 1

   Pare and shave the potatoes into thin slices.

2. 2

   Soak in ice-cold water for 15 minutes to 1 hour.

3. 3

   Drain and dry.

4. 4

   Fry in smoking-hot fat, turning when edges begin to color, until golden brown.

5. 5

   Drain and sprinkle with salt.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 449. The excerpt below is the record exactly as published.

Saratoga Potatoes. — Pare and shave the potatoes in very thin elices, like wafers, oa the vcgetablo plane; let stand from fifteen minutes to an hour in ice-cold water, some adding salt or a piece of alum, size of a pea, to a quart of water, to chill p and crisp the slices ; drain and dry in napkin. Separate the slices and drop in kettle of smoking- hot fat, tested as directed in Fritters, as many as ] will float on top without touching each other, care being taken not to fry too many at once ; some only put in eight or ten slices. Keep them separated by means of a fork, turning when the edges begin to color ; and before this when slices commence to cook one must watch very closely, as although they cook slowly at first, they finish very quickly, and after turning will soon be a golden brown ; when skim out with a wire spoon and put either in a paper-lined colander or dripping-pan, set in oven or back of range; Bprinkle with salt, and continue to thus fry and drain till all are prepared. Three medium-sized potatoes

Cook this with the app: pantry check, scaling, and the assistant.