Saratoga Potatoes

Ingredients

• Saratoga potatoes are peeled, sliced very thin
• soaked over night, or for several hours, in plenty of cold water
• sometimes a small bit of alum is dissolved in the water
• fried in plenty of smoking hot fat

Method

1. 1

   Peel and slice potatoes thin, soak in cold water.

2. 2

   Drain and dry, then fry in hot fat until crispy.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 56. The excerpt below is the record exactly as published.

Saratoga potatoes are shaved in thin slices. Pari- sienne potatoes are cut in small balls with a French vege- The Complete Cook Book. 119 table cutter. Macaroni, or Shoo Fly, potatoes are cut in quarter-inch slices, then in quarter-inch strips. Cres- cents and other shapes may be cut with vegetable cut- ters. These are all to be fried ; but some prefer to boil the Parisienne potatoes, and serve in a cream sauce, flav- ored with parsley. Sweet potatoes may be baked or boiled. They are better baked. Cold sweet potatoes may be cut in slices, warmed in milk, and seasoned with butter and salt, or browned in butter. SARATOGA POTATOES. Saratoga potatoes are peeled, sliced very thin, and soaked over night, or for several hours, in plenty of cold water; sometimes a small bit of alum is dissolved in the water to harden the potatoes; before they are fried, they are carefully drained or dried on a towel, and then fried in plenty of smoking hot fat

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