Saratoga Potatoes
Thinly sliced and fried potatoes, a classic dish.
Ingredients
- as needed potatoes White potatoes (such as Yukon Gold or Russet)
- as needed Salt
- as needed Butter (or vegetable shortening or neutral oil) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening or neutral oil.)
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Instructions
- 1Take white peachblow potatoes; peel and slice very thin with a potato slicer.
- 2Let the potato slices stand in cold salt and water for 1/2 hour.
- 3Dry the potato slices, and fry them in boiling hot butter (or shortening/oil), taking them out soon as they rattle against a spoon; serve hot.
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