Saratoga Potatoes

By Amanda Hesser

Saratoga Potatoes
Tom Schierlitz for The New York Times; Food styling by Brian Preston-Campbell
Total Time
40 minutes
Rating
4(104)
Comments
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In “America Cooks,” by the 1940s food writers Cora, Rose and Bob Brown, the trio declared: “A century ago, when Saratoga Springs was in its heyday as a fashionable resort, specialties from there swept the country, and one of them, Saratoga Chips, will endure as long as there are spuds left to slice.” They were partly right. The recipe has endured, all right, but Saratoga vanished from the name. We now call them potato chips.

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Ingredients

Yield:Serves 8 as an hors d’oeuvre, 4 to 6 as a side dish
  • 3large white potatoes, peeled
  • Olive oil, for frying
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

280 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 345 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice the potatoes ⅛-inch thick (or thinner); use a mandoline if you have one. Soak the potato slices in cold water until ready to fry, then drain and dry them thoroughly on a towel.

  2. Step 2

    Fill a large sauté pan with ½ inch olive oil. Place over medium-high heat; the oil is ready when it browns a breadcrumb in 30 seconds (or try this this cold oil method). Drop a few potato slices at a time into the oil and fry until the edges begin to brown, 3 to 4 minutes, then turn the slices and brown the other side, 1 to 2 minutes. Drain on a baking sheet lined with paper towels. Keep warm in a 175-degree oven while you fry the rest of the potatoes.

  3. Step 3

    Just before serving, pile the potatoes into a bowl and season with salt, tossing to disperse the seasoning.

Ratings

4 out of 5
104 user ratings
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Comments

souschef

Wouldn't use olive oil for these. To achieve crispness, heat has to be higher than olive oil tolerates. I use peanut oil. Yes, you can do in the oven, but that's another kind of thing, OK: just not this thing. Can use sweet potatoes but they have so much moisture they tend to break up when fried. Those, you can do in a hot oven, and there you can use olive oil. I find it strange the type of potato was not specified other than "white"; i.e. don't try it with russets.

Alexander

I use avocado oil. It can be heated to 550 degrees. You will have excellent results, guaranteed!

Scott

An actual oil temp would have been nice.

PriscillaM

White potatoes are marketed as “white potatoes”; not all supermarkets carry them. The fact that russet etc potatoes are white does not make them white potatoes.

SaratogaTB

Saratoga is still a fashionable resort. This recipe is offered throughout the town.

mpf101

Sliced, soaked, fried once, drained and cooled, then baked at 400. Crisp and deelish.

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