SARATOGA POTATOES
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.
Provided by Amanda Hesser
Categories quick, weekday, appetizer, side dish
Time 40m
Yield Serves 8 as an hors d'oeuvre, 4 to 6 as a side dish
Number Of Ingredients 3
Steps:
- Slice the potatoes 1/8-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.
- 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.
- Just before serving, pile the potatoes into a bowl and season with salt, tossing to disperse the seasoning.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 2 grams
SARATOGA SWEET POTATO & GINGER PUREE
This is sweet, & full of vitamin A!! You may add more or less milk, until you get the consistency you like
Provided by khah3765
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot& cover w/ cold water.
- Bring to a boil, then lower heat& cook until potatoes are done, about 15 minutes.
- Drain potatoes& set aside.
- Rinse pot.
- Melt butter in pot over low heat.
- Add onions & saute until translucent.
- Add potatoes, chicken broth, ground ginger,& salt.
- Remove from heat.
- Place cooled soup in the bowl of a food processor or blender, in batches if necessary.
- Pulse several times to break down mixture.
- Add milk 1/4 c at a time,& process to a puree.
- Return soup to pot & season w/ freshly ground pepper.
- Reheat over low flame until heated through & serve.
Nutrition Facts : Calories 192.6, Fat 4.2, SaturatedFat 2.6, Cholesterol 11.5, Sodium 292.1, Carbohydrate 35.9, Fiber 5.1, Sugar 9.5, Protein 3.8
SYRACUSE SALT POTATOES
Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.
Provided by kaspmary
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
- While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 39.7 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 7.4 g, Sodium 95.4 mg, Sugar 1.8 g
SARATOGA POTATO CHIPS
Number Of Ingredients 11
Steps:
- 1. TO MAKE THE DIP: Line a jelly roll pan with crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. If you have a frying basket to fit the Dutch oven, place the shallots in the basket. Deep-fry the shallots until golden brown, about 1 minute. Remove from the shortening (if you aren't using a basket, use a wire-mesh skimmer) and transfer to paper towels to drain until cool. (You may use the same shortening to fry the potato chips, but if there are small pieces of shallots floating in it, remove them. If necessary, carefully strain the shortening through a wire strainer into another pan, then return it to the Dutch oven.) 2. In a small bowl, combine the shallots, sour cream, chives, salt, and pepper. Cover and refrigerate for at least 1 hour to blend the flavors. 3. TO MAKE THE CHIPS: Using a mandoline, cut the potatoes into paper-thin rounds. As they are cut, place them in a bowl of cold water and let stand while heating the shortening. 4. Place a large wire cake rack over a jelly roll pan. Fill a roasting pan with crumpled paper towels for draining the fried chips. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. 5. Drain the potatoes well. Line a work surface with paper towels and spread with 1 layer of potatoes. Separate each new layer of potatoes with more paper towels and pat the potatoes completely dry. 6. In separate batches, without crowding, deep-fry the potatoes, stirring often with a wire-mesh strainer to separate the chips, until the chips are golden brown, 2 to 3 minutes. Using the skimmer, transfer the chips to the wire rack to drain briefly, then move them to the paper towels to remove excess oil. Separate each new layer of chips with more paper towels. The potato chips will crisp as they cool, and are best served at room temperature within 6 hours of frying. Just before serving, sprinkle with salt. Serve with the shallot dip. NOTE: Don't salt deep-fried foods until just before serving, or the salt will make the food soggy.
Nutrition Facts : Nutritional Facts Serves
SARATOGA CHIPS
This is supposedly the way that potato chips were first made, by George Crum in Saratoga New York, around 1850. With all the types and variety of chips available today, they certainly have "come a long way baby, to get where they got to today"! nt
Provided by PalatablePastime
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pare potatoes and slice thinly and evenly (a mandolin works well for this).
- Submerge potatoes in ice water and allow to sit for about 30 minutes, separating slices so the starch on each is rinsed.
- Heat oil in a large kettle or fryer to 375°F.
- Drain potatoes from the water and pat dry using paper toweling, making sure they are completely dry.
- Fry potatoes in small batches, until golden.
- Drain potatoes and place on clean brown paper, and season to your liking.
- Keep potatoes in oven on low temperature to keep warm while finishing other potatoes, if necessary.
- Serve chips with smoky barbecue sauce.
Nutrition Facts : Calories 284.1, Fat 0.3, SaturatedFat 0.1, Sodium 22.1, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
THREE CHEESE GARLIC SCALLOPED POTATOES
If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!
Provided by veggigoddess
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
- Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
- Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Nutrition Facts : Calories 679.2 calories, Carbohydrate 24.2 g, Cholesterol 186.1 mg, Fat 55.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 34.8 g, Sodium 617.4 mg, Sugar 0.5 g
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