Best Saratoga Potatoes Recipes

POTATO KOROKKE

Steps:

• Set a medium pot of water to boil. As the water heats, wash, peel and quarter potatoes.
• Set potatoes in boiling water and cook until they've softened enough to pierce easily with a fork, 20 to 25 minutes. Drain potatoes in a colander. While potatoes are still warm, return them to the pot. Mash them until you're left with a fluffy mixture, fold in butter until melted and set aside.
• While potatoes simmer, prepare the meat: Heat a skillet over medium, and add 1 tablespoon oil. Add onion and cook, stirring often, until softened, 3 to 4 minutes, then add beef. Cook, breaking the meat into bits, and add soy sauce, sugar and pepper. Continue cooking and stirring until the meat is cooked through, 3 to 4 minutes.
• Add beef mixture to mashed potatoes in pot, and stir until thoroughly mixed. Season with salt and pepper to taste. Let mixture cool until it's warm (but not cold).
• With your palms, form the warm mixture into 1-inch-thick oval-shaped patties no longer than 3 inches in length. Set the patties on a baking sheet as you form them. You should end up with 10 to 12 patties.
• Cover the patties loosely with plastic wrap, and refrigerate to cool for 30 minutes. Meanwhile, organize your breading station: Place flour in a shallow plate, beat eggs in a shallow bowl and spread panko on another plate.
• Remove patties from fridge, and begin the breading process: Dip 1 patty into flour, covering completely. Then transfer to the beaten egg, covering completely. Then transfer to the panko, being sure to cover each patty completely. As you complete each patty, set back on the baking sheet before continuing with the next patty.
• Fill a medium saucepan with oil to a depth of 1 1/2 inches and heat to 340 degrees. Deep-fry korokke in batches of 2 at a time. (If you add too many, the oil's temperature will drop too drastically.) Fry, turning once, until golden brown, about 3 minutes. They're already cooked inside, so use their color as your guide. Transfer to a cooling rack or a plate lined with paper towels, and repeat with the remaining korokke. Continually regulate the oil's temperature throughout - if the heat is too high, the korokke will burn, and if it's too cold, then your korokke will be soggy.
• Serve hot, with tonkatsu sauce, if you'd like.

SARATOGA CHIPS

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.

SARATOGA POTATO CHIPS

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.

SOUTHWEST POTATOES

Steps:

• Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
• Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
• Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

SYRACUSE SALT POTATOES

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.