Saratoga Potatoes
From The new Kentucky home cook book, 1884
Serves 4
Can be made early in the day and kept warm.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 81. The excerpt below is the record exactly as published.
SARATOGA POTATOES. Pare very large potatoes, and shave them in thin slices •with a potato-slicer ; lay in ice-water for one hour or longer; then place on a dry towel, covering with another, and dry them gently and thoroughly. The drippings, lard, or but- ter, whichever is used, must be very hot; but do not let it scorch, as it can be used from time to time. Have enough to cover the potatoes well. Fry briskly, moving them about with an egg-whip to prevent their sticking together. When a delicate brown, place in a hot colander ; set in a pan near the fire ; sprinkle with salt
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Cook this with the app: pantry check, scaling, and the assistant.