Saratoga Potatoes

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Pare and slice potatoes very fine. Soak in cold, salted water, and drain dry between towels; fry only a handful at a time in deep, hot fat, until a delicate brown and crisp. Drain on unglazed paper. Sprinkle with salt and serve hot or cold.

Slightly stale chips may be made fresh and crisp by placing in hot oven, in shallow pan, a few moments before serving.