Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Peel the potatoes and cut them into very thin lengthwise slices.
Soak the slices in cold water for about 1 hour.
Remove a few slices at a time and dry them on a soft towel.
Fry and finish
Heat lard in a kettle until smoking.
Fry the slices in a basket or directly in the fat, stirring with a skimmer.
When light brown, remove and place on soft brown paper in a colander.
Dredge with coarse sea salt and keep warm in the oven while frying the remaining slices.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Potatoes
- Provide the starchy slices that crisp into the chips when fried.
- Lard
- Conducts heat for frying and gives the chips a rich, savoury flavour and crisp surface.
The step that matters
Drying the slices before frying. Surface water must be removed first, because moisture makes the fat splatter and cools the oil, which leads to greasy, soggy chips instead of crisp ones.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.