When Amanda Hesser was gathering and testing thousands and thou- sands of recipes that had appeared in the New York Times in order to write The Essential New York Times Cookbook, she came across one for Saratoga Potatoes from 1904. Records showed that the potatoes were an instant hit, and they weren’t just a fad. They came, succeeded and stayed, with a slight change of name: they became what we know and love as potato chips. A hundred and five years after they’d made their initial splash, Amanda sent me the recipe and asked if I could come up with something for the Times that was inspired by but different from the original.
What I came up with was a crunchy, snap-at-first-bite cracker that, like the Saratoga Potatoes, is fried in olive oil. My savory treat, rolled wafer thin and cut into slender rectangles, is more substantial than a chip, packed with more potato flavor and just might be called a kitchen hack: all that flavor, much of the texture and a lot of the surprise comes from a box of potato flakes!
Ok, so I’m all over a good potato chip but I wasn’t keep to deep fry anything (I never deep fry). Hmmm. What to do? I wondered if I might be able to shallow fry them as I often do with home fries (and it works really well). Nothing to lose, right?
I made a tiny amount of the dough, 1/3, to make approx 20 crackers. The dough is super soft and a little challenging to work with (especially on a high humidity day) but I managed to get around 15 crackers rolled and cut and fried in a shallow pan in olive oil.
Get the recipe for Dorie Greenspan’s Fried Potato Crackers on p 394 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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